Yield: 10 servings

• 1 4-pound beef chuck roast
• 1/2 tsp salt
• Freshly ground pepper
• 4 teaspoons extra-virgin olive oil
• 2 large onions
• 4 cloves garlic
• 1 tsp dried thyme
• 3/4 cup strong brewed New England Coffee
• 2 tablespoons balsamic vinegar
• 2 tablespoons cornstarch mixed with 2 tablespoons water

Preheat oven to 300°F.

Season the beef with salt and pepper. Heat 2 teaspoons of oil in a Dutch oven or soup pot over medium-high heat. Add the beef and cook, turning from time to time, until well browned on all sides, about 5 to 7 minutes. Transfer it to a plate.

Add the remaining 2 teaspoons of oil to the pot. Add the onions and reduce the heat to medium. Stirring often, cook the onions until softened and golden, about 5 to 7 minutes. Stir in the garlic and thyme and cook for another minute. Stir in the coffee and vinegar and bring to a simmer. Return the beef to the pot and spoon some onions over it. Cover and transfer the pot to the oven.

Braise the beef in the oven until fork-tender, but not falling apart, about 2 1/2 to 3 hours. Transfer the beef to a cutting board, tent with foil and let rest for about 10 minutes.

While beef is resting, skim the fat from the braising liquid and 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.