Pot Roast In Tipsy Gravy

Total Time: 3 hrs 25 mins Preparation Time: 25 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 325°f.
• 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 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.
• 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 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 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 return the roast to the skillet to warm in the gravy, then serve with plenty of hot, buttered wide egg noodles or mashed potatoes.