Trust me on this one... it may seem a weird mix of ingredients, but it's a delicious and easy crock pot dish... from one of my free magazines...
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Ingredients
3 lb chuck roast
1 lb carrots cut in 1 inch pieces
1 large onion cut in wedges
4 garlic cloves cut in half
1 jalapeno diced
1 cup strong brewed coffee
1 pkg of beef stew seasoning mix
2 tbsp balsamic vinegar
2 beef bouillon cubes
1 bay leaf
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Put the carrots, onions, garlic, and jalapeno in the crock pot.
Season the chuck roast with salt and pepper, and put on top.
Mix the remaining above ingredients and pour over roast in crock pot.
Cook on LOW for 9 hours.
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Take the meat out and let it rest for about 20 minutes.
Spoon out the carrots and set aside for serving.
Strain the juice that's left in the crock pot into a bowl - you need 1 cup of the juice/broth. Add about 4 oz of sour cream to the broth and whisk. Pour some over the roast, and then have the rest for serving at the table.
Top with gremolata.
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Gremolata is the zest of one lemon, a finely diced garlic clove, and 1/4 cup of flat parsley diced all mixed together. I like to use a microplaner to zest the lemon and to grate the garlic so that there aren't large raw chunks... when you serve the roast, you put the roast on your plate (duh), top with the sauce, and then top with the gremolata. You don't have to add the gremolata, but it really gives it a wonderful fresh bite.
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If you feel like you need more food, serving something like mashed potatoes goes very well with this.