Recipe: Espresso-Braised Pot Roast and Gravy (3-quart crock pot, serves 2)

ESPRESSO-BRAISED POT ROAST
Cooker: 3-quart
Setting and cook time: Low for 8 to 9 hours

1 1/2 pounds boneless chuck roast, trimmed of as much fat as possible and blotted dry
1/4 teaspoon salt, or to taste
Freshly ground black pepper to taste
1 large yellow onion, thinly sliced
1 tablespoon olive oil
1/3 cup strong brewed coffee or espresso
2 tablespoons balsamic vinegar
FOR THE GRAVY:
1 1/2 tablespoons cornstarch mixed with 1 1/2 tablespoons water

Rub all sides of roast with salt and pepper. Place onion in bottom of slow cooker and toss with olive oil. Place meat on top of onion. Add coffee and vinegar.

Cover and cook on low for 8 to 9 hours, until tender.

Transfer beef to cutting board, tent with foil, and let rest for about 10 minutes.

Meanwhile, skim fat from braising liquid in crock. Transfer liquid to saucepan and bring to a boil over medium-high heat. Add cornstarch mixture and cook, whisking, until gravy thickens slightly, about 1 minute. Carve beef and serve hot with gravy.

Serves 2, with leftovers
Source: Not Your Mother's Slow Cooker Recipes for Two by Beth Hensperger