Slow Cooker Coffee Pot Roast Recipe

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Coffee is a wonderful meat tenderizer and enhances the flavor incredibly.  This recipe makes for a most popular dinner dish.

Ingredients:

1 4 lb beef chuck roast, trimmed of fat

1/2 tsp. salt

Pepper to taste

4 tsp. extra-virgin olive oil divided in 2

2 large onions, thinly sliced

1 large red bell pepper, thinly sliced

4 cloves garlic, minced (or 4 garlic cubes)

1 tsp. dried thyme

1 tsp. onion soup mix

1/2 cup strong brewed coffee

2 tbsp. balsamic vinegar

2 tbsp. cornstarch mixed with 2 tbsp. water

Instructions:

1. Preheat oven to 300 degrees F.

2. Season beef with salt and pepper.  Heat 2 tsp. oil in a large pot over medium-high heat.  Add beef and cook, turning from time to time, until well browned on all sides, 5-7 minutes.  Transfer the browned beef to a slow cooker.

3. Add the remaining 2 tsp. oil to the pot.  Add onion and red bell pepper.  Reduce heat to medium and cook, stirring often, until onions are softened and golder, 5-7 minutes.  Add garlic, thyme and onion soup mix; cook, stirring for 1 minute.

4. Stir in coffee and vinegar and bring to a simmer.  Add the onion mixture to the slow cooker.  Cover and cook until beef is tender but not falling apart, 4 1/2-5 hours on high or 7-8 hours on low. 

5. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes. Pour the liquid into a medium saucepan and skim the fat.  Bring to a boil over medium-high heat.

6. Add the cornstarch mixture and cook, whisking until the gravy thickens slightly, about 1 minute.  Season with pepper.

7. Carve the beef and serve with gravy.