Terry'S Beef Pot Roast

• 1 C water
• 1 C red wine
• 1 C beef broth
• 1 C coffee, strong regular
• 1/4 C soy sauce
• 4 - 5 lb chuck or bottom round beef roast
• 1 tsp salt
• 1 tsp black pepper, fresh ground
• 1 - 2 sweet bay leaves
• 5 whole garlic cloves, smashed & peeled
• 1 inch ginger or galangal root, peeled
• 1 Tbsp nam pla (Thai fish sauce)
• 2 ea. carrots, washed and coarsely sliced
• 1 ea. turnip, peeled & coarsely chopped
• 1 ea. red beet, peeled & quartered
• 1 6 oz can tomato paste

1. Rub roast with salt and pepper mixture and let stand for 1 hour at room temperature.
2. Meanwhile in a medium stockpot, bring all liquid ingredients to a rolling boil and then transfer to a 5+ quart, pre-heated slow (crock pot) cooker.
3. Add the roast and remaining ingredients. Bring contents to a simmer, turn to low setting and simmer for, at least, 3 hours.
4. After 2-1/2 hours add tomato paste to pot.
5. Move roast to a heated platter and cover with aluminum foil. Remove and discard the bay leaves & ginger/galangal root. In increments, puree the vegetables and liquid to make "gravy". Adjust seasoning.
6. Slice the roast and then ladle a portion of the "gravy" around the edges of the platter. Serve the remainder of the "gravy" in a gravy boat.

water, red wine, beef broth, coffee, soy sauce, beef roast, salt, black pepper, bay leaves, garlic, ginger, fish sauce, carrots, red beet, tomato paste

Taken from www.epicurious.com/recipes/member/views/terrys-beef-pot-roast-1208614 (may not work)