Coffee adds richness to the gravy in this filling entree.
—CHARLA SACKMANN ORANGE CITY, IA
PREP: 10 MIN. • COOK: 8 HOURS • MAKES: 12 SERVINGS
5 garlic cloves, minced
1 1/2 teaspoons salt
3/4 teaspoon pepper
1 boneless beef chuck roast (3 to 3 1/2 pounds)
1 1/2 cups strong brewed coffee
2 tablespoons cornstarch
1/4 cup cold water
1. Mix garlic, salt and pepper; rub over beef. Transfer to a 4-qt. slow cooker. Pour coffee around meat. Cook, covered, on low 8-10 hours or until meat is tender.
2. Remove roast to a serving plate; keep warm. Transfer cooking juices to a small saucepan; skim off fat. Bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast.
HOW TO
CARVE A CHUCK ROAST
1 To carve a chuck roast, first separate the individual muscles by cutting around each muscle and bone.
2 Carve across the grain of the meat to desired thickness.