3-5 lb Pikes Peak Roast or Chuck Roast

1 package baby portobello mushrooms

2 sweet yellow onions, sliced

1.5 cups fresh brewed coffee

1/2 cup low sodium soy sauce

6 cloves garlic, minced

2.5 tablespoons Montreal Steak seasoning

24 oz bag baby potatoes

1.5 tablespoons cornstarch

1, 12 oz bag of rainbow carrots

2 tablespoons olive oil

Place half of the sliced onions in the bottom of a crockpot.

Add Pike's Peak Roast to the crockpot and season with 1.5 tablespoons of Montreal Steak seasoning.

Arrange baby potatoes and mushrooms around the roast, then top with the remaining sliced onions.

In a separate bowl, mix fresh brewed coffee, soy sauce, and minced garlic. Pour the mixture over all the ingredients in the crockpot.

Cover the crockpot and cook on low for 8-10 hours, allowing the roast to slow-cook to perfection.

After the roast has finished cooking, shred it easily with two forks.

Remove 2 cups of the cooking juices from the crockpot and transfer to a small pan on the stovetop.

Add cornstarch to the pan and whisk until smooth. Heat on medium until the juice and cornstarch form a creamy gravy.

While the gravy is thickening, prepare the rainbow carrots. Place carrots on a baking sheet, drizzle with olive oil, sprinkle with the remaining Montreal Steak seasoning, and toss to coat. Roast in a preheated oven at 425 degrees for 18-20 minutes or until the carrots are roasted and tender.

To serve, add shredded beef to a bowl, along with potatoes, mushrooms, and roasted carrots. Spoon the flavorful gravy over the top.