Coffee-Braised Roast Beef

Directions

• In a large resealable plastic bag, combine vinegar and 2 garlic cloves. Add roast; seal bag and turn to coat. Refrigerate overnight, turning occasionally.
• Drain and discard 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 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, 30 minutes. Slice roast; serve with mashed potatoes and gravy.