Chipotle Coffee Pot Roast Food

CHIPOTLE-COFFEE POT ROAST

Steps:

• Trim fat from meat. In a small bowl combine coffee powder, ground chipotle pepper, and salt. Sprinkle chipotle mixture evenly over meat; rub in with your fingers. Working in a well-ventilated area, in a large nonstick skillet cook meat in hot oil over medium-high heat until brown on all sides. Drain off fat.
• In a 3 1/2- or 4-quart slow cooker combine parsnips, red onion, tomato paste, vinegar, and garlic. Add meat and Brussels sprouts. Pour broth over mixture in cooker.
• Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours. Using a slotted spoon, transfer meat and vegetables to a serving platter. Cover with foil and keep warm.
• Transfer cooking liquid to a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until reduced to about 1 cup. Slice meat. If desired, serve meat and vegetables over Creamy Polenta. Drizzle with the reduced cooking liquid.

CHIPOTLE-COFFEE POT ROAST

Steps:

• Trim fat from meat. In a small bowl combine coffee powder, ground chipotle pepper, and salt. Sprinkle chipotle mixture evenly over meat; rub in with your fingers. Working in a well-ventilated area, in a large nonstick skillet cook meat in hot oil over medium-high heat until brown on all sides. Drain off fat.
• In a 3 1/2- or 4-quart slow cooker combine parsnips, red onion, tomato paste, vinegar, and garlic. Add meat and Brussels sprouts. Pour broth over mixture in cooker.
• Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours. Using a slotted spoon, transfer meat and vegetables to a serving platter. Cover with foil and keep warm.
• Transfer cooking liquid to a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until reduced to about 1 cup. Slice meat. If desired, serve meat and vegetables over Creamy Polenta. Drizzle with the reduced cooking liquid. Creamy Polenta
• In a large saucepan bring milk and broth just to boiling. Reduce heat to medium-low and slowly whisk in cornmeal. Cook for 8 to 10 minutes or until mixture is thick, stirring frequently. Remove from heat. Stir in cheese and butter. Season to taste with pepper. Makes about 4 cups.

SLOW-COOKED COFFEE POT ROAST

Steps:

• Place half of the onions in a 5-qt. slow cooker. Top with garlic and half of the beef. Top with remaining onion and beef. Combine coffee and soy sauce; pour over beef. Cover and cook on low until meat is tender, 9-10 hours. , Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high until gravy is thickened, 30 minutes.

CHIPOTLE POT ROAST

Steps:

• Pulse the tomato juice, oregano, green onion, chipotle peppers, garlic, brown sugar and cumin in a blender until smooth. Pour over the beef roast and marinate in the refrigerator for at least 4 hours or overnight. Remove the beef from the marinade and pat dry using paper towels. Reserve the marinade remaining in the bowl.
• Preheat oven to 325˚F. Heat the oil in a large, ovenproof Dutch oven set over medium-high heat. Brown the beef all over. Pour the reserved marinade over the beef. Cover and transfer to the oven. Roast, turning once, for 1 hour. Add the sweet potato and parsnips or plantains. Roast, covered, for 2 hours or until beef and vegetables are fork tender. Add the red pepper and roast, uncovered for an additional 15 minutes.
• Transfer beef to a cutting board and tent with foil. Rest for 10 minutes before slicing. Use a slotted spoon to transfer the vegetables to a serving bowl. Ladle the pan juices into a gravy boat or heat proof pitcher. Serve meat and vegetables with the pan juices on the side.
• For a thicker gravy, strain the juices into a pot set over medium heat. Stir together 2 tbsp each cornstarch and water until dissolved. Whisk into simmering juices and bring to a boil; cook, stirring, until thickened.