GOOD EATS
GARLIC BEEF
4-lb. boneless chuck roast 1 tsp. garlic salt ¼ tsp. black pepper 2 Tbsp. vegetable oil 6 garlic cloves, minced 1 large onion, sliced 1 cup water 1 beef bouillon cube 2 to 3 tsp. instant coffee 1 bay leaf 3 Tbsp. cold water 2 Tbsp. cornstarch
16
Sprinkle roast with garlic salt and pepper. Place oil in skillet and brown roast on all sides. Transfer meat to a slow cooker. Sauté garlic and onion in meat drippings. Add water, bouillon cube, and coffee. Cook over low heat for 3 minutes, stirring until drippings loosen. Pour over meat in slow cooker. Add bay leaf. Cover and cook on low 8 to 10 hours, or until meat is very tender. Remove bay leaf and discard. Transfer meat to serving platter and keep warm. Mix water and cornstarch together until paste forms. Stir into hot liquid and onions in slow cooker. Cover and cook 10 minutes on high or until thickened. Slice meat and serve gravy over top or on the side. Makes 8 servings.
OHIO COOPERATIVE LIVING • AUGUST 2017
AUGUST FULL ISSUE.indd 18
7/19/17 2:19 PM