Recipe of the week

Coffee-Braised Pot Roast with Caramelized Onions

1 (4-pound) beef chuck roast, trimmed of fat
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
4 teaspoons extra-virgin olive oil, divided
2 large onions, halved and thinly sliced (4 cups)
4 cloves garlic, minced
1 teaspoon dried thyme
1/2 cup strong brewed coffee
2 tablespoons balsamic vinegar
2 tablespoons cornstarch mixed with 2 tablespoons water

Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer to a slow cooker.
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. Cover and cook until beef is tender, 4 1/2 to 5 hours on High or 7 to 8 hours on Low.
Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.
Skim fat from the remaining liquid; 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. Carve the beef and serve with gravy.