The addition of coffee and a tad whiskey makes an incredibly rich and beefy gravy for this pot roast. The roast is slow-cooked in the oven until fork tender. Serve with hot, buttered noodles or traditional mashed potatoes and a veggie/salad of your choice. (Note: I have also tweaked this when in the mood by adding a few cloves of garlic when sauteeing the onion and halved mushrooms to the dutch oven while baking.
- 1⁄2 cup flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 (4 -5 1/2 lb) beef chuck roast, trimmed of excess fat
- 1⁄4 cup vegetable oil
- 1 large onion, coarsely chopped
- 4 bay leaves
- 1 teaspoon dried thyme
- 2 cups water
- 2 cups freshly brewed coffee
- 1 tablespoon instant flour (Wondra)
- 2 tablespoons butter, chilled
- 1⁄3 cup whiskey (optional)
- salt & freshly ground black pepper, to taste
- Preheat oven to 325°F.
- On a large plate or platter, stir together flour, salt, and pepper. Dip the beef roast into the seasoned flour, discarding any excess.
- Heat the oil in a large, heavy ovenproof skillet or dutch oven over medium heat until hot. Add the roast and brown on all sides, about 5 minutes a side. Remove the roast from the skillet and set aside.
- Add onions to the drippings in the skillet and saute over medium heat until they are softened. Return the roast to the skillet; add bay leaves, thyme, water and coffee. Bring to a simmer, stirring and turning to combine the seasonings with the roast.
- Cover and place the skillet in the oven. Bake for 3 to 3-1/2 hours or until fork tender. Remove the roast from the skillet, discard any bones or gristle and set aside, loosely covered with aluminum foil.
- To prepare the gravy, place the skillet over medium heat, skim off any excess fat and add water, if necessary, to equal about 2-1/2 cups liquid. Sprinkle the instant flour over the gravy in the skillet and cook about 5 minutes, stirring until smooth and thickened. Stir in the butter and whiskey, if desired, and season with salt and pepper.
- Return the roast to the skillet to warm in the gravy, then serve with plenty of hot, buttered wide egg noodles or mashed potatoes.