🌎 The World Cookbook

3-5 pound chuck roast
salt and pepper to taste
1 tablespoon oil
2 onions (sliced)
2 cups beef broth
2 cups coffee
1 tablespoon balsamic vinegar
2 bay leaves
2 sprigs of thyme
1 tablespoon flour mixed into 1 tablespoon water
salt and pepper to taste

Season the beef with salt and pepper. Heat the oil in a pan. Add the beef and brown on all sides and set aside. Add the onion to the pan and saute until tender, about 3-5 minutes. Add the beef stock and deglaze the pan. Add the beef back to the pan along with the coffee, balsamic vinegar, bay leaves and thyme and bring to a simmer. Cover and transfer to a preheated 325F/170C over and bake until fork tender, about 3-5 hours. Set the beef aside, cover and let cool. Strain the solids from the gravy and skim off the fat. Add the flour and water mixture and simmer until it thickens, a few minutes. Season the gravy with salt and pepper.