1 3-4-pound chuck roast
1 15-ounce can of diced tomatoes
3-4 fresh garlic cloves
1 tablespoon crushed red pepper
1/2 lb baby carrots
3 celery stalks, chopped into 1-inch pieces
1 large white onion, chopped into 1-inch pieces
3 medium potatoes
2 bay leaves
1/2 lb whole button mushrooms
2 tsp salt
2 tsp black pepper
1 tablespoon finely ground coffee
1 tablespoon spicy seasoning mix, like Tony Cachere’s
Cut the garlic cloves lengthwise into sixths (cut in half then cut each half into thirds). Cut deep slits into the roast, one slit per garlic sliver; stuff a garlic sliver and some crushed red pepper into each slit.
Mix the rub ingredients together and generously rub it all into the roast. Sear the roast in a cast iron skillet, about 5 minutes on each side, till it has a nice dark brown crust all around.
Put 1/3 of the onions and celery and carrots in the bottom of the slow cooker to make a bed for the roast to lay on. Place the roast on top. Add all the other ingredients except the mushrooms. Cook in the slow cooker on low for 5 hours. About an hour before the time is up, add the mushrooms.