HEAT oven to 350° F. Pat roast dry with paper towels. Season with salt and pepper. Heat oil in Dutch oven over medium heat. Brown roast on all sides.
COMBINE coffee, soup mix, vinegar, corn starch, garlic powder, thyme and bay leaves in medium bowl. Pour over meat. Cover pan. Roast 1 hour; add mushrooms. Roast an additional 1 to 1 1 /2 hours or until desired doneness.
DISCARD bay leaves. Remove roast to serving platter. Season gravy with salt and pepper to taste. Serve roast with gravy.
SLOW COOKER METHOD
FOLLOW directions in steps 1 and 2, placing roast in slow cooker. Cook 5 to 6 hours on HIGH or 8 hours on LOW, until meat is fork tender. Follow step 3 to complete recipe.
Serving Size (1/4 of recipe), Calories 650 (Calories from Fat 200), Total Fat 23g (Saturated Fat 8g, Trans Fat 0g), Cholesterol 280mg, Sodium 590mg, Total Carbohydrate 11g (Dietary Fiber 1g, Sugars 3g), Protein 96g; Percent Daily Value*: Vitamin A 0%, Vitamin C 2%, Calcium 6%, Iron 50%.
*Percent Daily Values are based on a 2,000 calorie diet.
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