Prep Time: 20 minutes
Cook Time: 4 ½ – 6 ½ hours
Yields: 8 servings
1 (2 ½ -pound) boneless chuck roast, cut in half
3 tablespoons Fire & Flavor Coffee Rub
1 tablespoon vegetable oil
3 sprigs fresh thyme
2 cloves garlic, minced
8 small red potatoes, halved (about 1 pound)
1-pound carrots, cut into 3-inch pieces
1 onion, peeled and quartered
1 cup beef broth
½ cup red wine
1 ½ tablespoons tomato paste
1 ½ tablespoons flour
3 tablespoons water
FIRST Rub each half of roast with coffee rub and set aside. Heat oil in a large skillet over medium-high heat. Add roast and brown well on all sides. Place roast in slow cooker, top with thyme sprigs, garlic, and season with freshly ground black pepper.
NEXT Spoon potatoes, carrots, and onions around roast. In a small bowl, whisk together beef broth, wine, and tomato paste. Pour mixture over roast, making sure potatoes are submerged in broth mixture around roast. Cover and cook on high for 4 hours or low for 6 hours.
LAST Remove roast and vegetables from slow cooker and place on serving platter, tent with foil. Whisk flour and water together in a small bowl and stir into gravy in cooker. Increase heat to high, over, and cook 15 minutes until gravy thickens slightly. Serve with roast and vegetables.