Ingredients
1 cup cider vinegar4 garlic cloves, crushed, divided1 boneless beef chuck roast (4 to 5 pounds), trimmed2 teaspoons salt1 teaspoon pepper1 cup strong brewed coffee1 cup beef broth1 medium onion, sliced3 tablespoons cornstarch1/4 cup cold waterMashed potatoes
Preparation
In a large shallow dish, combine vinegar and 2 garlic cloves. Add roast; turn to coat. Cover and refrigerate overnight, turning occasionally.
Drain roast, discarding marinade. Pat roast dry; sprinkle with salt and pepper. Place roast in a 5- or 6-qt. slow cooker; add coffee, broth, onion and remaining 2 cloves garlic. Cook, covered, on low until meat is tender, 6-7 hours.
Remove roast and keep warm. Strain cooking juices, discarding onion and garlic; skim fat. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high until gravy is thickened, about 30 minutes. Slice roast; serve with mashed potatoes and gravy.
