1 boneless beef chuck roast (about 4 lb.)
1 t. salt
1/4 t. pepper
2 T. vegetable oil
1 large onion, chopped
8 gloves of garlic, minced
3/4 cup dry red wine or beef broth
2 to 3 t. instant coffee granules
1 bay leaf
3 T. cold water
2 T. cornstarch
4 T. garlic

Sprinkle roast with salt and pepper and rub in. In a large skillet, over medium heat,
brown roast in oil. Transfer to slow cooker. Saute onion and garlic in skillet until
lightly browned. Add wine and coffee granules. Cook over medium heat, stirring to
loosen browned bits from the bottom of the skillet. Pour over meat. Put bay leaf into
the liquid. Cover and cook on low for 9-10 hours, until meat is very tender. Transfer
meat to a heated platter 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 10-15 minutes or until boiling and
thickened. Slice meat and serve with gravy. Serves 8. Enjoy!