Hearty Pot Roast with Coffee Gravy

1/2 cup flour

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 large chuck roast (4 to 5 1/2 pounds)  trimmed of excess fat

1/4 cup vegetable oil (or canola oil)

1 large white onion, coarsely chopped

4 bay leaves

1 teaspoon dried thyme

1 cup baby carrots

1 cup sliced fresh mushrooms

2 cups water

2 cups freshly brewed coffee

1 tablespoon flour (may substitute cornstarch)

2 tablespoons butter, chilled

Salt and freshly ground pepper, to taste

Preheat oven to 325°F. In a large pan (large enough to fit the roast)mix flour, salt and pepper. Place roast in pan and dust and pat lightly with the seasoned flour. Gently shake off the excess.

Heat the oil over medium heat in a heavy ovenproof skillet (or Dutch oven) until hot. Slowly and carefully add the roast. Brown for approximately five minutes. Turn and brown on each side for five minutes until all sides are browned. Remove the roast from the pan and set aside.

Add the chopped onions to the pan drippings and sauté over medium heat until softened. Return the roast to the skillet. Add bay leaves, thyme, water, and coffee and bring to a simmer while stirring and turning the roast to cover it with the seasonings.

Cover and place in the oven. Bake for 2 1/2 hours. Add mushrooms and carrots and continue baking another 1/2 hour to 1 hour checking roast for doneness. (Roast is done when it is fork tender and the carrots are softened.)

Remove from the skillet, put on a platter and cover with aluminum foil. Take the skillet and place over medium heat. Skim off fat from drippings. Add water as needed, so that you have about 2 1/2 cups of liquid in the skillet.

Place flour in a small cup. Add 1/4 cup of cold water and mix to a paste. Pour slowly into drippings whisking quickly and cook for about five minutes. Stir until smooth and thickened. Add butter and season to taste with salt and pepper.

Remove the foil from the roast. Place roast in the gravy to warm, then serve. Yield: 6 large servings