Slow Cooker Coffee-Braised Pot Roast

Directions

Note: Wash hands with soap and water.
1. Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat.
2. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer to a slow cooker.
3. Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium and cook, stirring often, until softened and golden,5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer. Add the onion mixture to the slow cooker.
4. Cover and cook until beef is tender,4 1/2 to 5 hours on High or 7 to 8 hours on Low.
5. Meanwhile, pour the liquid into a medium saucepan; bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Season with pepper.
6. Carve the beef and serve with gravy.
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