Autumn Pot Roast

• 2 to 2 1/2 pound beef pot roast
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 3-4 potatoes, cubed
  
• 2 beets, cubed
• 5 to 6 carrots, sliced in 1-inch pieces
• 2-3 small onions, cut in bite sized pieces
  
• 1/2 small cabbage, cut into pieces
  
• 1 small package sliced mushrooms (optional)
  
• 1 cup brewed black coffee
• 1 can tomato sauce OR 1 can diced tomatoes
  
• 2 tablespoons flour, mixed with 2
• tablespoons cold water

PREPARATION:

Brown roast on all sides. Sprinkle roast with salt and pepper and place in slow cooker. Pour coffee and tomatoes over roast. Place vegetables around sides of roast; cover and cook on low for 8 hours. In last hour, move to high, add cabbage. In last half hour, add mushrooms. Remove roast and vegetables. Turn to high, add flour and water mixture, stirring until thick.

I put the gravy into a gravy boat so people could take more or less if they wanted. The beets were not originally in the recipe, but Eric's mom grows them in her garden so we had to use them up, and they added a pink color and a nice sweetness to it. This would be perfect on a chilly autumn night, but it was quite delicious tonight.