Java Jive Slow Cooker Pot Roast
There are so many reasons why I decided to make this Pot Roast recipe last evening.
1) My slow cooker was sitting right there on the counter. I go through cooking spurts with certain appliances. Right now I am in immersion blender mode: turnips and mashed potatoes last evening. And anything that I can think of cooking in my brand new slow-cooker.
2) As we move closer to Christmas when we get a bit “turkeyed” out, beef provides a welcome change of tastes.
3) Speaking of turkey though, we already had one roasting in the oven for Sister #3 who puts on a dinner every year for the volunteers of Winnipeg Havest. Because the oven was occupied for the day, a slow-cooker recipe was the perfect choice.
4 ) Last night was Mandatory Sunday Supper at our house and I always try to prepare something particularly economical so that I can afford to package up the left overs and send a couple of meals home with our kids to help out with their busy lives (and their grocery bills).
5) D and I had tried a coffee rubbed steak at a tappas restaurant in the states this summer and I have been searching for a coffee/beef recipe that would equally satisfy.
6) There were roast tweets all afternoon on my twitter feed Friday and I could not stop thinking about the aroma of roasting beef filling my house.
7) I wanted to give my new talking digital meat thermometer a test drive. Wow-this device takes all of the guess work out of roasting meat. The gadget was absolutely precise when the beef was at our desired doneness and even spoke to me in a polite voice!
8) I seared the roast early in the morning, threw it into the slow-cooker and then was free to focus on my family and other tasks for the rest of the day (like trimming the Christmas tree). I didn’t even have to make gravy, as this recipe makes its own!
9) I had the pleasure of working with Sally Vaughan Johnston this week when she was in Winnipeg and wanted to try another recipe from her “Best of Bridge Slowcooker Cookbook”. So far she is 5 for 5, everything has worked out delicious and effortless.
10) We are going to need the energy that beef provides to get us through the week ahead: another major food-styling job for me and an annual Christmas dinner for a charity that we support that D caters each year.
- 8 cloves garlic, lightly crushed
- 3 carrots, chopped
- 2 stalks celery, chopped
- 1 large onion, thinly sliced
- 1 bonesless chuck, blade or cross rib roast (3-4 lbs.)
- salt and pepper
- 1 t canoa oil
- ¼ c all purpose flour
- ¼ c packed brown sugar
- 1 t dried thyme
- 1 c strong brewed coffee
- ½ c beef broth
- ¼ c tomato paste
- 3 T worchershire sauce
- 1 T red wine vinegar
- In a 5-6 qt. slow cooker, combine garlic, carrots, celery and onion. Season beef well with salt and pepper.
- In a large skillet, heat oil over medium high heat.
- Add beef and brown on all sides.
- Transfet to slow cooker.
- In a bowl, whisk together flour, brown sugar, thyme, 1 t salt, ¼ t pepper, coffee, broth, tomato paste and worcherstershire sauce.
- Pour over beef.
- Cover and cook onlow for about 8 hours or on high for about 4 hours until beef is tender.
- Transfer beef to a cutting board, cover loosely with foil.
- Let rest for 10 minutes.
- Stir vinegar into sauce and adjust seasonings.
Kath’s Tips: 1) The oven was already pre-heating for our turkey so I browned the roast in the oven instead of as the recipe suggests. Why waste electricity? 2) A meat thermometer means that your meat will cook to exactly the desired temperature. Mine is a Brookstone brand Grill Alert. A little pricier than the grocery store variety but so worth it! It even has a remote feature so that we could take the receiver downstairs with us and hear the signal over top of the sound of the Viking’s game on the big screen. 3) There are so many good recipes and cooking suggestions on the Beef Info site.
Kath’s quote: “In the childhood memories of every good cook, there’s a large kitchen, a warm stove, a simmering pot and a mom.” -Barbara Costikyan
Love-that is all.
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