Beef With Gravy

Directions

1. Season beef with salt and pepper
2. Heat 2 teaspoons oil in a pot over medium-high heat
3. Add beef and cook until well browned on all sides. Let the meat rest after cooking for 5-7 minutes–this will add flavor 
4. Transfer to crockpot and add the remaining 2 teaspoons of oil to the pot. Add onions and cook for 5-7 minutes
5. Add garlic and thyme and cook for an additional minute
6. Stir in coffee and vinegar; bring to a simmer
7. Pour over roast in the crock pot, cook for 4 1/2-5 hours on high or 7-8 hours on low
8. When the beef is done cooking take out the liquid and add the cornstarch mixture and bring to a boil, whisking constantly until the gravy thickens. Season with pepper
9. Carve and serve with gravy

Credit: Mazopiya

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/