- 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 cornstarch
- 1/4 cup cold water
- Mix garlic, salt and pepper; rub over beef. Transfer to a 4-qt. slow cooker. Pour coffee around meat. Cook, covered, on low until meat is tender, 8-10 hours.
- 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 cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.
3 ounces cooked beef with about 2 tablespoons gravy: 199 calories, 11g fat (4g saturated fat), 74mg cholesterol, 342mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat.