Slow Cooker Pot Roast
Ingredients
1 boneless beef chuck roast (3-1/2 to 4 pounds), cut in half against the grain
Salt and pepper
1 large onion, chopped into chunks
5 medium carrots, peeled and cut into chunks
3 russet potatoes, cut into large chunks
3 garlic cloves
1 cup freshly brewed coffee
1 cup vegetable broth
For the gravy:
1 cup of the juices from the slow cooker
1 Tablespoon corn starch
1/4 cup cold water
Garish:
Freshly chopped Italian parsley
Directions
For the pot roast:
Remove the chuck roast from the refrigerator 15 minutes before cooking and let sit out.
Chop the potatoes, onion and carrots into large chunks and put in a large mixing bowl. Sprinkle a small amount of salt and pepper on the vegetables.
Place half of the potatoes, carrots and onions in the bottom of the slow cooker.
Sprinkle each side of the chuck roast with salt and pepper. Place the chuck roast side by side in the slow cooker on top of the vegetables. Put the remaining potatoes, carrots and onions on top of the meat. Add the 3 garlic cloves.
Pour the coffee and vegetable broth over the pot roast. Cover and cook on low for 8 hours or high for 5-6 hours.
Remove the meat, vegetables and potatoes and place on a platter and garnish with freshly chopped Italian parsley. Serve warm.
For gravy:
Remove 1 cup of the liquid and bring to a boil in a medium pot. In a mason jar shake to combine 1 Tablespoon cornstarch and 1/4 cup of cold water. Add the liquid to the pot. Return the gravy to a boil and stir for two minutes. Remove from the heat and let sit to thicken up. This can serve as a gravy for those that want it.