Pot Roast Gilroy by Sylvia Barber, Danville CA, from The Garlic Lovers Cookbook

Pot Roast Gilroy by Sylvia Barber, Danville CA, from The Garlic Lovers Cookbook
Makes 6 to 8 servings
Ingredients
8 or more cloves fresh garlic HINT The amazing EZ Roll garlic peeler from The Garlic Shoppe can do this in seconds
1 large onion
1 lean chuck roast (about 4 to 5 pounds)
1 cup dry red wine, preferably Burgundy HINT Rapazzini Winery makes a delicious.
3 tablespoons oil
2 cups strong black coffee
1 bay leaf Water
Salt and Pepper to taste
2 tablespoons cornstarch
Method of Preparation
Peel garlic and onion and slice lengthwise intro strips. Using a sharp knife, pierce the roast all the way through in several places. Stuff 2 to 3 slivers of garlic and 1 to 2 slices of onion in each slit. Place roast in an enamel, glass or stainless steel pan and pour wine over. Cover and refrigerate 14 to 28 hours turning ocassionally. Drain wine wine and reserve. Pat roast dry. Brown roast in hot oil in a large pot until very well browned. Drain off excess fat and discard. Add coffee, bay leaf, and enough water mixed with the reserved red wine to make 2 cups. Bring to a boil, then simmer 2 to 3 hours. Add salt and pepper during last 30 minutes of cooking. Remove meat and bay leaf from the pot. Mix cornstarch and water to make a thin paste. Add to simmering liquid and stir until thickened. Return meat to gravy, or slice and and pour gravy over. Serve with mashed pottoes, noodles or rice.