Ingredients
- 1 boneless beef chuck roast (3 to 3½ pounds (1.4 to 1.6kg))
- 5 garlic cloves (minced)
- 2 tablespoons cornstarch
- 1/4 cup cold water (60ml)
- 1 1/2 cups strong brewed coffee (355ml, plain and unsweetened)
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
Method
- Start with a fully thawed chuck roast. Combine the garlic, salt and pepper and rub over the beef.
- Put it in a 4-quart crockpot and pour the coffee over it.
- Cover and cook on low for 8 to 10 hours, until the beef is very tender and separates easily with a fork. Begin checking near 8 hours; slow cookers and roast thickness vary.
- Put the cooked meat on a serving platter and keep it warm under aluminum foil.
- Skim the fat off the cooking juices and put the rest in a small pan.
- Bring it to a boil.
- Stir the cold water and cornstarch together in a cup until smooth.
- Stir the slurry again, then gradually stir it into the simmering cooking juices.
- Bring it to a boil then cook, stirring, for 1 or 2 minutes, or until thick.
- Slice and serve the meat with the gravy over it.
Notes
The listed 8 hours 10 minutes cooking time allows the shorter 8-hour slow-cooker time plus about 10 minutes to finish the gravy. Allow up to 10 hours for the beef if needed. Prep is 10 minutes, so the total is approximately 8 hours 20 minutes to 10 hours 20 minutes.
Makes 12 small servings; plan fewer servings for larger main-course portions.
Refrigerate covered with the gravy; eat within 3 to 4 days. Freeze for up to 3 months for best quality. Thaw in the refrigerator and reheat in a saucepan, oven or microwave to 165°F (74°C).