Pot Roast In Tipsy Gravy
The addition of coffee and a tad whiskey makes an incredibly rich and beefy gravy for this pot roast. The roast is slow-cooked in the oven until fork tender. Serve with hot, buttered noodles or traditional mashed potatoes and a veggie/salad of your choice. (note: i have also tweaked this when in the mood by adding a few cloves of garlic when sauteeing the onion and halved mushrooms to the dutch oven while baking.
Steps
Preheat oven to 325f.
On a large plate or platter , stir together flour , salt , and pepper.
Dip the beef roast into the seasoned flour , discarding any excess.
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.
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.
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.
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.
Sprink.
Ingredients
flour, salt, fresh ground black pepper, chuck roast, vegetable oil, onion, bay leaves, dried thyme, water, brewed coffee, instant flour, butter, whiskey, salt & freshly ground black pepper