It's hot, we're roasting.

So we made a roast. And by we, I mean mostly Mr. Lawyer. Because it's hot and I'm avoiding the kitchen like the plague. I really liked the pot roast but was less crazy about the gravy. I'm not quite sure what it was that I didn't like. Maybe it was too thin or slightly bitter because of the coffee. The only thing it was lacking was more veggies! I would have loved some carrots or potatoes with it. Also, please admire our new place mats. It only took us seven months to agree on a design!

Espresso-Braised Pot Roast with Balsamic Vinegar

(from Not your Mother's Slow Cooker Recipes for Two)

Ingredients:
1.5 pounds boneless chuck roast, trimmed of fat
Salt and pepper to taste
1 large yellow onion, thinly sliced
1 tablespoon olive oil
1/3 cup strong brewed coffee or espresso
2 tablespoons balsamic vinegar
1.5 tablespoons cornstarch mixed with 1.5 tablespoons water
Directions:
1. Rub all sides of roast with salt and pepper. Place onion in the crock pot and toss with olive oil. Place meat on top of onions and add the coffee and vinegar. Cover and cook on low for 8-9 hours.
2. Transfer the roast to a cutting board, tent with foil and let rest for 10 minutes. Reserve onions for serving.
3. For the gravy: skim the fat from leftover liquid. Transfer liquid to saucepan and bring to a boil over medium-high heat. Add the cornstarch mixture and whisk until gravy thickens.