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1
Mix seasoned salt, pepper, and cinnamon together, and season the roast on all sides.
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2
Heat olive oil in a heavy pot (like a Dutch oven), and sear on all sides.
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3
Once its seared on all sides, remove the roast from the pot, and toss in the onions and garlic.
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4
Saute for a couple of minutes, taking the time to loosen the browned bits from the bottom of the pan.
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5
Add the mushrooms in for a quick saute, and then add the roast back into the pot (and any accumulated juices).
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6
Pour the coffee over the roast, and add in the worcestershire sauce, rosemary and thyme.
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7
Give the coffee mixture a bit of a stir, and allow to come up to a boil.
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8
Reduce heat and allow to simmer slowly for an hour an a half to two hours (depending on how well done you like your roast beef).
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9
Turn the roast once, about halfway through.
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10
Use a meat thermometer to check for doneness.
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11
When the roast is done, remove it from the pot and cover it with foil to keep it warm and let it rest.
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12
In a small bowl, combine cornstarch and beef stock.
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13
Bring the braising liquid back up to a boil and whisk in the cornstarch-beef stock mixture, and allow to thicken.
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14
Combine sour cream and a couple ladle-fulls of the gravy in a small bowl to temper the sour cream (so it doesnt separate) and add to the gravy to heat through.
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15
Slice roast and serve with the gravy.
