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Adapted from the book Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking

Serves 6

1 yellow onion sliced in rings
1 red bell pepper, seeded and chopped
8 ounces sliced mushrooms
4-5 garlic cloves, chopped
3 pound chuck roast, trimmed of fat
3/4 cup brewed coffee
1 tablespoon Worcestershire sauce
3 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 ounces cream cheese

Use a 4 quart slow cooker. Put the onion, red pepper, mushrooms, and garlic into the stoneware and lay the meat on top. Add the coffee, Worcestershire sauce, red wine vinegar, salt, and pepper. Cover and cook on low for 7 to 8 hours, or high for 4 to 5 hours. Carefully remove the meat from the pot, and scoop out some of the broth. Mix this broth with the cream cheese until smooth. Stir the mixture into the remaining broth. Return the meat to the pot and serve with gravy.


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