POT ROAST IN TIPSY GRAVY

Steps:

• Preheat oven to 325°F.
• On a large plate or platter, stir together flour, salt, and pepper. Dip the beef roast into the seasoned flour, discarding any excess.
• Heat the oil in a large, heavy ovenproof skillet or dutch oven over medium heat until hot. Add the roast and brown on all sides, about 5 minutes a side. Remove the roast from the skillet and set aside.
• Add onions to the drippings in the skillet and saute over medium heat until they are softened. Return the roast to the skillet; add bay leaves, thyme, water and coffee. Bring to a simmer, stirring and turning to combine the seasonings with the roast.
• Cover and place the skillet in the oven. Bake for 3 to 3-1/2 hours or until fork tender. Remove the roast from the skillet, discard any bones or gristle and set aside, loosely covered with aluminum foil.
• To prepare the gravy, place the skillet over medium heat, skim off any excess fat and add water, if necessary, to equal about 2-1/2 cups liquid. Sprinkle the instant flour over the gravy in the skillet and cook about 5 minutes, stirring until smooth and thickened. Stir in the butter and whiskey, if desired, and season with salt and pepper.
• Return the roast to the skillet to warm in the gravy, then serve with plenty of hot, buttered wide egg noodles or mashed potatoes.