Sunday Pot Roast

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Ingredients:

• 2 to 2 1/2 pound beef pot roast
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 8 to 10 small potatoes
• 3 ribs of celery, cut in large pieces
• 5 to 6 carrots, sliced in 1-inch pieces
• 1 cup brewed black coffee
• 2 tablespoons cornstarch, mixed with 2
• tablespoons cold water

Preparation:

Sprinkle roast with salt and pepper and place in slow cooker. Pour coffee over roast. Place vegetables around sides of roast; cover and cook for 8 to 10 hours. Remove roast and vegetables. Skim fat from broth and thicken (turn to high) with cornstarch and water mixture. Add meat back to gravy and cook an additional 10 to 20 minutes, until broth is thick and meat is heated through.
Serves 6.

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