Wranglers Pot Roast

• 1 boneless beef chuck roast (4 lb.)
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. vegetable oil
• 1 onion
• 8 large garlic cloves, crushed
• 3/4 c. dry red wine or beef broth
• 2 to 3 tsp. instant coffee granules
• 1 bay leaf
• 3 Tbsp. cold water
• 2 Tbsp. cornstarch

1. Rub roast with salt and pepper. In skillet, brown beef in oil; transfer to slow cooker. Saut onion and
2. garlic
3. until brown. Add wine and coffee. Cook over medium, stirring to loosen bits from bottom. Pour over meat. Push bay leaf in liquid. Cover and cook for 9 to 10 hours or until tender. Using slotted spoon, remove garlic and bay leaf. In small bowl, stir water and cornstarch until smooth. Stir into hot liquid in slow cooker. Cook on high 10 to 15 minutes, until thick. Slice meat and serve with gravy.

chuck roast, salt, pepper, vegetable oil, onion, garlic, red wine, coffee granules, bay leaf, cold water, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37442 (may not work)