Charlotte Bull Cassville, MO

Prep. Time: 20 Minutes
Cooking Time: 8¼–10¼ Hours

Ingredients

  • 4-lb. boneless chuck roast
  • 1 tsp. garlic salt
  • ¼ tsp. black pepper
  • 2 Tbsp. oil
  • 6–8 garlic cloves, minced
  • 1 large onion, sliced
  • 1 cup water
  • 1 bouillon cube
  • 2–3 tsp. instant coffee
  • 1 bay leaf, or 1 Tbsp. mixed Italian herbs
  • 3 Tbsp. cold water
  • 2 Tbsp. cornstarch

Ideal Slow Cooker Size: 4-Quart

Method

  1. Sprinkle roast with garlic salt and pepper. Brown on all sides in oil in saucepan. Place in slow cooker.
  2. Sauté garlic and onion in meat drippings in saucepan. Add water, bouillon cube, and coffee. Cook over low heat for several minutes, stirring until drippings loosen. Pour over meat in cooker.
  3. Add bay leaf or herbs.
  4. Cover. Cook on Low 8–10 hours, or until very tender. Remove bay leaf and discard. Remove meat to serving platter and keep warm.
  5. Mix water and cornstarch together until paste forms. Stir into hot liquid and onions in cooker. Cover. Cook 10 minutes on High, or until thickened.
  6. Slice meat and serve with gravy over top or on the side.

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