Wrangler's Pot Roast

Sprinkle roast with salt and pepper; rub in. Cut roast in halfif needed to fit in a slow cooker. In a large skillet over medium heat,brown roast in hot oil. Transfer roast to slow cooker.

Saute onion and garlic in skillet until lightly browned. Add wine or broth andcoffee granules. Continue to cook over medium heat, stirring to loosen browned bitsfrom bottom of skillet. Pour all over meat. Add bay leaf to the pot.

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 toa hot platter; cover and keep warm.

In a small bowl, combine cold water and cornstarch, stirring until smooth. Stirinto the hot liquid in slow cooker. Cover and cook on HIGH heat for about 15 to 20 minutes, or until hot and thickened. (This step can be done more quickly on stovetop, unless you have a multi-cooker style crockpot.)

Slice meat and serve with gravy.

Posted by Gary H.

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