What's in a name?

This recipe comes from a free E-book a friend of mine suggested I download. An E-book that has 20 "chapters"/recipes. 19 of the recipes have normal sounding names like "Sweet and Sour Chicken". And then there was this one...

As usual, I had to/ended up making some adjustments. Why? Because I don't own a dutch oven AND because I'm forgetful.

"Distinctive Taste of Pot Roast" (6 quart pot)

~4 lbs beef chuck roast, trimmed of fat
~1 T extra virgin olive oil
~1 onion, chopped (The recipe said 2, sliced, but I didn't want it overly oniony.)
~1/2 c carrots, sliced
~1 c butternut squash, chopped
~4 garlic cloves, minced
~1 t dried thyme
~1 t dried sage
~1/2 c strong brewed coffee
~2 T balsamic vinegar
~2 T cornstarch mixed with 2 T water
~1 T fresh parsley* (I forgot to buy some. If you do buy some, you're supposed to put it AND the squash into the crock 2 hours before the end of the crocking time.)

Here's what I ended up doing...

Sprinkle beef with salt and pepper.
Brown beef in oil over medium heat.
Place beef in crock pot.
Add onion, carrots, squash, cloves, thyme, sage, coffee, and vinegar to crock pot.
Cover and cook on low for 8 hours.
Add cornstarch mixture and mix.
Cover and cook on low until thickened. (Mine sat there for about a half hour because I was waiting for my other half to get home from soccer.)

8 servings.

This was a pretty darn good pot roast. The meat was perfectly tender and had that distinctive taste of pot roast to it.

You see what I did there?