HEAT oven to 350°F. Heat oil in Dutch oven over medium heat. Pat roast dry with paper towels. Season generously with salt and pepper. Brown roast on all sides.
COMBINE coffee, onion soup mix, balsamic vinegar, corn starch, garlic powder, thyme and bay leaves in a medium mixing bowl. Pour coffee mixture over meat; cover pan. Roast 30 minutes per pound, about 2 1/2 to 3 hours or until firm but tender, turning meat every hour. Add mushrooms to gravy during last hour of roasting.
DISCARD bay leaves. Skim fat from gravy, if desired. Season to taste with salt and pepper. Serve roast with gravy.
SLOW COOKER METHOD
COAT inside of slow cooker with no-stick cooking spray. Follow directions in steps 1 and 2 placing roast into slow cooker for 5 to 6 hours on HIGH or about 8 hours on LOW, until meat is fork tender. Follow step 3 to complete recipe.