A perfect main dish to serve at dinner when you're having guests. Coffee is a wonderful meat tenderizer and enhances the flavor incredibly.
Ingredients:
1 4 lb beef chuck roast, trimmed of fat
1/2 tsp. salt
Pepper to taste
4 tsp. extra-virgin olive oil divided in 2
2 large onions, thinly sliced
1 large red bell pepper, thinly sliced
4 cloves garlic, minced (or 4 garlic cubes)
1 tsp. dried thyme
1 tsp. onion soup mix
1/2 cup strong brewed coffee
2 tbsp. balsamic vinegar
2 tbsp. cornstarch mixed with 2 tbsp. water
Instructions:
1. Preheat oven to 300 degrees F.
2. Season beef with salt and pepper. Heat 2 tsp. oil in a large pot over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5-7 minutes. Transfer the browned beef to a slow cooker.
3. Add the remaining 2 tsp. oil to the pot. Add onion and red bell pepper. Reduce heat to medium and cook, stirring often, until onions are softened and golder, 5-7 minutes. Add garlic, thyme and onion soup mix; cook, stirring for 1 minute.
4. Stir in coffee and vinegar and bring to a simmer. Add the onion mixture to the slow cooker. Cover and cook until beef is tender but not falling apart, 4 1/2-5 hours on high or 7-8 hours on low.
5. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes. Pour the liquid into a medium saucepan and skim the fat. Bring to a boil over medium-high heat.
6. Add the cornstarch mixture and cook, whisking until the gravy thickens slightly, about 1 minute. Season with pepper.
7. Carve the beef and serve with gravy.