Pot Roast in Tipsy Gravy

Ingredients

• 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
• 1/4 cup whiskey (optional)
• salt & freshly ground black pepper, to taste

Directions

1. 1

   Preheat oven to 325°F

2. 2

   On a large plate or platter, stir together flour, salt, and pepper. Dip the beef roast into the seasoned flour, discarding any excess.

3. 3

   Heat the oil in a large, heavy ovenproof skillet 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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   Return the roast to the skillet to warm in the gravy, then serve with plenty of hot, buttered wide egg noodles or mashed potatoes.