Makes 6 servings
2 tablespoons butter
4 pounds chuck roast
1 tablespoon butter
Salt to taste
1 onion, chopped
6 cups brewed coffee
2 cups canned mushrooms
3 tablespoons cornstarch
Melt 2 tablespoons of butter in a large saucepan over medium high heat.
Add the chuck roast and sear on all sides until it is well browned, then set aside.
Melt the remaining butter in the same saucepan, then add the salt and onions. Sauté for 5 minutes.
Place the meat back in the saucepan and pour in the coffee and mushrooms.
Bring to a boil, reduce heat to low, and simmer for 5 hours. Turn the meat halfway through the cooking time.
To make the gravy:
Remove one cup of the coffee mixture from the saucepan. Combine it the cornstarch, stirring until smooth, and return it to the simmering pan.
Mix well, remove from heat and serve.