Coffee, red wine, and a generous amount of garlic add depth of flavor to Gary's great tasting pot roast. The liquid in this roast is thickened and served with the roast as a gravy.
Use a chuck roast, rump roast, brisket (not corned), or any roast beef cut labeled "pot roast."
- 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
- Sprinkle roast with salt and pepper; rub in. Cut roast in half if needed to fit in a slow cooker. In a large skillet over medium heat, brown roast in hot oil. Transfer roast to slow cooker.
- 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 the bay leaf to the pot.
- Cover and cook on low for 8 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 the stovetop unless you have a multi-cooker style crockpot.)
- Slice the beef and serve with gravy.
|Nutritional Guidelines (per serving)|
|Total Fat||35 g|
|Saturated Fat||13 g|
|Unsaturated Fat||17 g|
|Dietary Fiber||1 g|