Family-favorite Slow Cooker Roast uploaded by Louanne, www.louanneskitchen.com

3-4 lb rump or chuck roast

1 medium onion, quartered

4-6 garlic cloves, peeled and crushed (no need to mince, just smash with the side of your knife)

1 bay leaf

1/2 cup brewed coffee

2 teaspoons Herb-ox gluten free beef bouillion powder*

2 1/2 cups water*

2 tablespoons flour, all-purpose or gluten-free (I used rice flour)

2 tablespoons salt-free Creole seasoning

3 tablespoons vegetable oil

*Substitute 2 1/2 cups low-sodium beef broth for the bouillion powder and water

Using a large measuring cup, dissolve bouillion powder in coffee, then add water; set aside.

If using beef broth, combine with coffee; set aside.

Heat oil in a large shallow skillet.

Combine flour and Creole seasoning, completely coat roast with the mixture.  (For easy cleanup, I combine the flour and seasoning in a ziplock bag, add the roast, and shake to coated.)

Add roast to the heated skillet, browning well on all sides - total of 8-10 minutes.

While roast browns, peel and quarter onion and place in bottom of slow cooker.

Crush and peel garlic cloves, add to quartered onion.

Toss in bay leaf.

Once roast is browned, place onto onion & garlic mixture in slow cooker.

Deglaze pan with coffee mixture, scraping up all bits.

Pour over roast.

Cover and cook on low for 8-10 hours.