I saw this in a slow cooker cookbook I’ve had for years. How have I not made this until now? Coffee and beef…two of my favorites! I adapted it slightly. This is delicious. D.e.l.i.c.i.o.u.s. If you have the time to make mashed potatoes to go with it (I didn’t), do so, because this makes some awesome gravy.
1 large onion, sliced into rings
2 cloves of garlic, smashed
3-1/2 to 4 pound beef chuck roast
1 cup brewed coffee
1/4 cup soy sauce
1/4 cup cornstarch
6 tablespoons cold water
Pull out the slow cooker. Lay half the onion slices on the bottom. Throw in the garlic. Lay the pot roast on top of that. Put the rest of the onion around the sides and top. Mix coffee and soy sauce; pour over pot roast. Cook on low 8-10 hours.
Take the pot roast and onion out and put them on a plate. Skim the junk out of the juices; pour the juice into a small saucepan. Put it over medium heat; whisk in the cornstarch and water. Whisk until thick, 3-5 minutes. Serve.
That’s it. Your house is going to smell amazing, the pot roast will fall apart, and you’ll want to drink the gravy out of the bowl. Or maybe that was just me.