Beef Espresso

A scrumptious italian beef recipe that's easy and impressive! if your stockpot doesn't close tightly you may have to baste as it bakes.

Preheat oven to 300f.

In a large , lidded , oven-safe stockpot , over low heat , melt the butter.

Add the corn oil and stir to mix.

Add sliced onions , and cook for 30 minutes , stirring to avoid burning as necessary.

While onions are cooking , rub the salt and pepper over the roast.

Remove onions to a bowl.

Turn heat to medium , brown roast in the stockpot , turning about every five minutes to brown all sides.

Add wine , cook for five minutes.

Stir sugars into coffee , add to stockpot.

Return onions to stockpot.

Cover stockpot , place in oven for 4 hours.

Let sit for 10-15 minutes before slicing.

Serve with the sauce and onions.

sea salt, ground red pepper, rump roast, butter, olive oil, vidalia onions, garlic cloves, white sugar, brown sugar, espresso, dry red wine