Coffee adds a lovely richness to this roast's gravy, which is perfect for sopping up with crusty bread or spooning over rice or potatoes.
—Charla Sackmann, Orange City, IA
Prep: 10 min. • Cook: 8 hours Makes: 12 servings
5 garlic cloves, minced
11/2 tsp. salt
3/4 tsp. pepper
1 boneless beef chuck roast (3 to 31/2 lbs.)
11/2 cups strong brewed coffee
2 Tbsp. 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 until the meat is tender, 8-10 hours.
2. Remove roast to a serving plate; keep warm. Transfer the 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 the cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast.
3 oz. cooked beef with 2 Tbsp. gravy: 199 cal., 11g fat (4g sat. fat), 74mg chol., 342mg sod., 2g carb. (0 sugars, 0 fiber), 22g pro. Diabetic exchanges: 3 lean meat.
READER REVIEW
“I made this for dinner yesterday…so easy, and it was the most delicious and mouthwatering roast I have ever made. I will definitely be keeping this one in my recipe folder.”
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