This recipe calls for coffee, and makes a great gravy. Try this one out, and let me know what you think.
1 4-pound beef chuck roast
1/2 teaspoon sea salt
Cracked pepper to taste
2 onions, halved and thinly sliced
2-3 cloves garlic, minced
1 teaspoon dried thyme
dash rosemary
dash cayenne
1 cup brewed coffee (stronger brewed coffee is best)
1/4 cup cornstarch
6 Tablespoons water
Instructions:
* Place half of the onions in a 5-qt. slow cooker. Top with garlic and beef. Top with remaining onion. Combine coffee and soy sauce; pour over beef. Cover and cook on low for 9-10 hours or until meat is tender. (takes much less time with SOME crock pots, so adjust according to what you know of your own slow cooker.)
* Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Yield: 10-12 servings.
Can use a stock pot, or large soup pot, covered, and do a variation on this meal, if you don't have a crock pot.
