Slow Cooker Pot Roast - Genuis recipe

Ingredients: 1 4lb lean beef chuck roast, trimmed of fat 1 tbsp extra-virgin olive oil 2 large onions, thinly sliced 1/2 cup carrots, sliced 1 cup butternut squash, chopped 4 cloves garlic, minced 1 tsp dried thyme 1 tsp dried sage 1 tbsp fresh parsley, chopped 1/2 cup strong brewed coffee 2 tbsp balsamic vinegar 2 tbsp cornstarch mixed with 2 tbsp water salt and pepper Directions: Preheat oven to 300°F. Season beef with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer meat to slow cooker. Add onions, carrots, garlic, sage, thyme, coffee and vinegar; bring to a simmer. Cover and cook until beef is tender, 4 1/2 to 5 hours or High or 7 to 8 hours on Low. Add the butternut squash and parsley in the last 2 hrs of cooking. Meanwhile, skim fat from the braising liquid. Pour the liquid from your slow cooker into a medium saucepan Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Carve the beef and serve with gravy.