Ingredients

5 garlic cloves, minced

1-1/2 teaspoons salt

3/4 teaspoon pepper

1 boneless beef chuck roast (3 to 3-1/2 pounds)

1-1/2 cups strong brewed coffee

2 tablespoons arrowroot

1/4 cup cold water

Directions

1. Mix garlic, salt and pepper; rub over beef. Transfer to a 4-qt. slow cooker. Pour coffee around meat. Cook, covered, on low 8-10 hours or until meat is tender.

2. Remove roast to a serving plate; keep warm. Transfer cooking juices to a small saucepan; skim off fat. Bring to a boil. In a small bowl, mix arrowroot and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast.