Cooking time :4 1/2 hours
Makes about 14 servings, with 4 cups gravy
- 1 4-pound boneless top or bottom round beef roast, trimmed of fat, twine on
- salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme leaves
- 1/2 cup brewed coffee or 1 teaspoon instant coffee granules dissolved in 1/2 cup boiling water
- 2 tablespoons balsamic vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
Season beef with salt and pepper. In a large, heavy skillet, heat 1/2 tablespoon oil over medium-high heat. Add beef and sear until well-browned on all sides, about 5 minutes. Transfer to a 3 1/2-quart slow cooker.
Add remaining 1/2 tablespoon oil to skillet; reduce heat to medium. Add onions and cook, stirring, until softened and golden, 5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute more. Stir in coffee and vinegar; pour onion mixture over beef.
Cover and cook on high until beef is tender but not falling apart, about 4 1/2 hours. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.
Meanwhile, pour juices from slow cooker into a medium saucepan. Skim off fat. Bring to a boil over medium-high heat. In a small bowl, mix cornstarch and water. Add to pan.
Cook, whisking constantly, until gravy has thickened slightly, about 1 minute. Season with salt and pepper.
Remove twine from beef and carve. Serve with gravy.
Make it a meal: Serve with roasted carrots and parsnips and mashed potatoes.
Per serving: 180 calories, 26 grams protein, 6 grams fat (1.7 grams saturated fat), 5 grams carbohydrate, 60 milligrams sodium, 67 milligrams cholesterol, 1 gram fiber