Instructions: Sprinkle roast with salt and pepper and place in slow cooker. Pour coffee over roast. Place vegetables around sides of roast; cover and cook on LOW for 8 to 10 hours.

Remove roast and vegetables. Skim fat from broth and thicken (turn to HIGH) with cornstarch and water mixture. Add meat back to gravy and cook an additional 10 to 20 minutes, until broth is thick and meat is heated through.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.