Pot Roast w/Caramelized Onion Gravy
Source of Recipe
Pam/lionlady/EDC
List of Ingredients
4 lb bottom round roast
salt and freshly gound pepper
olive oil
2 large onions, thinly sliced
4 cloves garlic, smashed, minced
1 tsp dried thyme
1/2 cup brewed coffee (or 1 Tbsp instant dissolved in 1/2 c boiling water)
2 Tbsp balsamic vinegar - Do not omitRecipe
Season beef w/salt and pepper.
In heavy skillet, brown beef well, on all sides, in a bit of olive oil (about 5 minutes). Transfer to crock pot.
Add a bit more oil to skillet, reduce heat to medium-low, add onions and cook, stirring until they are softened and golden 5-10 minutes, depending on how thinly you sliced the onions. Add garlic and thyme, cook 1 min. more. Stir in coffee and vinegar; pour onion mixture over beef in crock pot.
Set crock to high and cook until beef is tender, but not falling apart, about 4 1/2 hours. Move beef to cutting board and tent w/ foil for about 10 minutes....
Meanwhile make gravy: Pour juices from cooker into med. saucepan. Skim off fat. Bring to simmer over med. heat.
In a shaker container*, blend about 1/4 cup flour w/1/2 cup water (no lumps allowed!!). Slowly STIR about half the flour mixture into the simmering meat juices, until it begins to thicken, drizzle in more until you get slightly less than the desired thickness... it will thicken a bit more as it cooks.
Slice the beef and serve with the gravy. Makes 10-14 servings and 4 CUPS GRAVY!!
*To improvise a shaker container... put a couple marbles (big buttons, clean stones) into an empty plastic jar with a tight fitting lid.
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