BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

September 13 2012

Slow-Cooked Coffee Pot Roast

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    2 medium onions, thinly sliced
    2 garlic cloves, minced
    1 boneless beef chuck roast (3-1/2 to 4 pounds), quartered
    1 cup brewed coffee
    1/4 cup soy sauce
    1/4 cup cornstarch
    6 tablespoons cold water

Place half of the onions in a 5-qt. slow cooker. Top with garlic and half of the beef. Top with remaining onion and beef. Combine coffee and soy sauce; pour over beef. Cover and cook on low for 9-10 hours or until meat is tender.

Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened.