Coffee-Braised Roast W/ Caramelized Onions & Serrano Gravy

Ingredients

• 4 lbs beef top round roast, trimmed of fat
• 1/2 teaspoon coarse sea salt
• 1/4 teaspoon fresh fresh coarse ground black pepper
• 4 teaspoons olive oil, divided
• 2 large onions, halved and thinly sliced (4 cups)
• 4 serrano peppers, whole, seeds removed
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme, chopped
• 1/2 cup strong brewed coffee
• 2 tablespoons red wine vinegar
• 2 tablespoons cornstarch
• 2 tablespoons water

Directions

1. 1

   Season roast with salt and pepper.

2. 2

   Heat 2 teaspoons oil in large pot over medium heat. Add roast and cook 7-10 minutes, turning, until browned on all sides. Transfer roast to crock pot.

3. 3

   Add 2 teaspoons oil to pot on stove. Add onions and cook, stirring, 5-7 minutes until golden. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer.

4. 4

   Add onion mixture to crock pot.

5. 5

   Cover and cook until, 4 1/2-5 hrs on high or 7-8 hrs on low.

6. 6

   Transfer roast to plastic cutting board, tent with foil and let rest 10 minutes.

7. 7

   Pour liquid from crock pot into medium saucepan skim fat from top.

8. 8

   Bring liquid to boil over medium heat.

9. 9

   Mix cornstarch in water & add to boiling liquid. Cook, stirring with whisk 1 minute till sauce thickens into gravy.

10. 10

    Add black pepper and remove serrano peppers. Carve roast and serve with gravy.