Ingredients:
- 1 boneless lean beef chuck roast (about 4 pounds)
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 8 large cloves garlic, crushed
- 3/4 cup dry red wine or beef broth
- 2 to 3 teaspoons instant coffee granules
- 1 bay leaf
- 3 tablespoons cold water
- 2 tablespoon cornstarch
Preparation:
Saute onion and garlic in skillet until lightly browned. Add wine or broth and coffee granules. Continue to cook over medium heat, stirring to loosen browned bits from bottom of skillet. Pour all over meat. Add bay leaf to the pot.
Cover and cook on low for 9 to 10 hours or until meat is very tender.
Using a slotted spoon, remove bay leaf and garlic. Transfer meat to a hot platter; cover and keep warm.
In a small bowl, combine cold water and cornstarch, stirring until smooth. Stir into the hot liquid in slow cooker. Cover and cook on HIGH heat for about 15 to 20 minutes, or until hot and thickened. (This step can be done more quickly on stovetop, unless you have a multi-cooker style crockpot.)
Slice meat and serve with gravy.
Posted by Gary H.
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