Description
This red-wine and coffee-rubbed pot roast is the perfect blend of flavor for your next slow cooker meal.
Ingredients
- 1 Yellow Onion
- 4 Large Carrots
- ½ Jalapeno (optional)
- 2 Tablespoons Ground Espresso
- Salt And Pepper, to taste
- 3 pounds Beef Chuck Roast
- 1 Tablespoon Olive Oil
- 2 cups Beef Stock
- ½ cups Dry Red Wine
- 1 Tablespoon Minced Garlic
- 2 Tablespoons Tomato Paste
- 1 Bay Leaf
- 1 teaspoon Apple Cider Vinegar
- ½ Tablespoons Butter
- 1 cup Sliced Mushrooms
- 3 Tablespoons Flour
Preparation
Cut onion into wedges, carrots into 1-inch slices, and dice jalapeño (if using) and set aside.
Rub espresso, salt and pepper all over the roast and let sit for 10 minutes. In a hot pan with the olive oil, sear all sides of roast for 2 minutes on each side to form a light crust and seal in the flavor.
Add all ingredients, except butter, mushrooms, and flour to slow cooker and set on low. Cook for 8–10 hours or until roast is tender
About 15 minutes before you are ready to serve, heat butter in pan and sear mushrooms on each side, about 3 minutes on each side or just until lightly golden. Take off heat, stir in flour with mushrooms and immediately add to the roast.
Serve and enjoy with mash potatoes or crusty bread.
