• Use a knife to cut several slits in the top of the roast. Place it into the slow cooker.
  4 Pounds Beef Chuck Roast
• Mix the coffee. You can use a freshly brewed cup of strong coffee or make a cup of instant coffee. I used instant. Adding 1 ½ teaspoons of coffee to 8 ounces of water and it worked out just wonderful in this recipe.
  1 Cup Coffee
• Add the coffee, soy sauce, and garlic to the slow cooker. I tried to make sure that the garlic was on top of the roast.
  3 Tablespoons Garlic, 3 Tablespoons Soy Sauce
• Cook on low for 7-8 hours or high for 5 hours.
• Remove from the slow cooker and let the roast rest on cutting board placed inside a baking sheet. This will catch any juices that come off the beef. Tent with foil to keep the heat in. After approximately 5-10 minutes, go ahead and slice the roast. I made my cuts about 1-inch wide across the grain.

Make the Coffee Gravy

• Make the gravy. Add the liquid from the slow cooker to a small saucepan skimming any fat for a healthier gravy. Add 1 packet of beef stock and bring to a boil over medium-high heat. Combine cornstarch and water for thickening the gravy. In a small bowl mix 3 tablespoons of cornstarch with 3 tablespoons of water. Add the cornstarch mixture to the boiling beef stock whisking to incorporate. Continue to cook for 1-2 minutes until thickened on medium heat.
  1 Beef Stock Packet, 3 Tablespoons Cornstarch, 3 Tablespoons Water