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Wrangler's Pot Roast

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1 boneless lean beef chuck roast (about pounds)
1 teaspoon salt
1/ 4 teaspoon pepper
2 tablespoons vegetable oil
1 large onion, chopped
8 larger cloves garlic, crushed
3/4 cup dry red wine or beef broth
2 to 3 teaspoons instant coffee granules
1 bay leaf
3 tablespoons cold water
2 tablespoon cornstarch


Sprinkle roast with salt and pepper and rub in. Cut roast in half if needed to fit in a slow cooker. In a large skillet over medium heat, brown roast in oil. Transfer roast to slow cooker. Sauté onion and garlic in skillet until lightly browned. Add wine and coffee granules. cook over medium heat, stirring to loosen browned bits from bottom of skillet. Pour over meat. Push bay leaf into liquid. Cover and cook on low for 9 to 10 hours or until meat is very tender. Using a slotted spoon, remove bay leaf and garlic. Transfer meat to a heated platter. cover and keep warm.

In a small bowl, stir cold water and cornstarch until smooth. Stir into hot liquid in slow cooker. cover and cook on high heat for 10 to 15 minutes or until boiling and thickened.

Slice meat and serve with gravy.

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