Serves 2, with leftovers
Setting and cook time: Low for 8 to 9 hours
Rub all sides of roast with salt and pepper. Place onion in bottom of slow cooker and toss with olive oil. Place meat on top of onion. Add coffee and vinegar. Cover and cook on “low” for 8 to 9 hours, until tender.
Transfer beef to cutting board, tent with foil, and let rest for about 10 minutes. Meanwhile, skim fat from braising liquid in crock. Transfer liquid to saucepan and bring to a boil over medium-high heat. Add cornstarch mixture and cook, whisking, until gravy thickens slightly, about 1 minute. Carve beef and serve hot with gravy.
From “Not Your Mother’s Slow Cooker Recipes for Two” by Beth Hensperger (Harvard Common Press)