{Chipotle-Coffee Pot Roast}
{Rubbing chipotle-coffee spice mix on the roast}
{Very important to get a good searing on the meat!}
{Place everything in a crock-pot}
{Chipotle-Coffee Pot Roast vegetable view}
One year ago: Lemon Ginger Cookies
Chipotle-Coffee Pot Roast
from Better Homes and Gardens Skinny Slow Cooker
Serves 6
Prep time: 30 minutes
Cook time: 6-8 hours
Assembly time: 10 minutes
2 tablespoons olive oil
1 tablespoon instant coffee
2 teaspoons chili powder
1/8 teaspoon salt
2-3 pounds beef roast
2 large parsnips, peeled and diced
1 large red onion, cut into 1 inch chunks
8 oz Brussels sprouts, trimmed and halved (I forgot to get them so I didn't have any, but I would have!)
6 oz tomato paste
2 tablespoons balsamic vinegar
3 cloves garlic, minced
3/4 cup beef broth
- Heat oil in a saucepan.
- In a small bowl, combine coffee, chili powder, and salt until combined; then rub it on the roast.
- Sear roast until dark brown on all sides.
- Meanwhile, place onions, parsnips, and Brussels sprouts in the bottom of a crock-pot.
- Place meat on plate on rest.
- Add Balsamic vinegar, tomato paste, garlic, and beef broth to pan; using a spatula, scrape the bottom of the pan to get any browned bits out.
- Pour sauce on top of vegetables.
- Place meat on top of sauce and vegetables.
- Cook on low for 6-8 hours.
- Serve.
Have you ever tried a combination that you were wary about, and then ended up loving it? How about a time when you didn't? I'd love to hear about it!
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