2 teaspoons granulated garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 boneless beef chuck roast, about 3 lbs
1 cup coffee, strong roast
1 tablespoon balsamic vinegar
2 tablespoons cornstarch
1/4 cup water
In a small bowl, combine the granulated garlic, salt, black pepper, and red pepper flakes. Rub the spice mixture over the beef.
Place the beef in the bowl of a 4-quart slow cooker. Pour the coffee and balsamic vinegar around the meat. Cover and cook on low for 8 hours, until the meat is tender when pierced with a fork. Remove the roast to a serving plate and cover with aluminum foil to keep warm.
Transfer the cooking juices to a small saucepan, discarding any excess fat, and bring it to a boil over medium-high heat.
In a small bowl, whisk the cornstarch into the water until it is well combined and smooth. Whisk the cornstarch mixture into the simmering cooking juices and cook until thickened, about 2 minutes.
Slice the roast and serve with the coffee gravy.