Chuck Roast with Caramelized Onions (using coffee)
rec.food.cooking/Nexis Robinson (Kimberly) (1999)

The best way to deal with a chuck roast IMO is slow slow slow! I like to sear the outside of mine in just a touch of butter until it's a nice deep brown, then I remove it from the pan and lower the heat, then add in 1-2 onions, thinly sliced. Toss them around with the butter, and allow them to caramelize somewhat. Move some to the side, add the meat back in, and cover it with the onions you set aside. Then I sprinkle on some onion and beefy onion soup mix (about 1/2 pkg of each) and add water, and (here's the secret) 1/2 to 1 cup of coffee. It sounds odd, I know. I thought it was too...that is, until I tried it. Once you've added the liquids to the pan, be sure to turn the temperature to med-low, and cover. Check often to make sure your liquid hasn't cooked down too low.

I use a fried chicken pan for roast and do it all on the stove top, but if I'm going to be out, I will put it in a low oven, covered with foil until I return. Keep liquid in the pan at all times. It should get thicker as it reduces, and what seemed like a whole lot of onions in the beginning will cook down and you will have the most wonderful, flavorful base for gravy that you've ever tried.

When the meat if falling apart tender, remove it to the serving platter, and then add water or broth to the pan until the flavor is just a tad strong. (The reason for this is so that when you add the slurry, it doesn't dilute the gravy's flavor). Make a slurry of flour and water, not too thin...I usually mix 1/2 cup flour with 1/2 -3/4 cup water, and use only what you need to thicken the gravy. Remember that flour doesn't reach it's full thickening power for about a minute so don't add to much at first, you can always add a bit more.

Sometimes I add carrots in the beginning, and sometimes I don't...just depends on my mood.

I always serve mashed potatoes with this, and the leftovers make terrific open face sandwiches!!