SLOW COOKER MOCHA-RUBBED POT ROAST RECIPE
Slow Cooker Mocha-Rubbed Pot Roast is dusted with a delicious spice mixture, then cooked slowly so it's fall-apart tender.
Provided by Steph Gaudreau
Categories Main Course
Time 6h20m
Number Of Ingredients 14
Steps:
- Prepare the mocha rub by mixing together the finely ground coffee, smoked paprika, black pepper, cocoa powder, Aleppo pepper (sub: sweet paprika), chili powder, ground ginger and salt in a small bowl. You won't use the entire batch if you're making a 2-pound roast. It stores well in an airtight container.
- Pat the beef roast dry with a paper towel. Spoon 3 to 4 tablespoons of the mocha rub mixture over the roast and rub it in well with your hands.
- Combine the brewed coffee, beef broth, onion, figs, and balsamic vinegar in a blender. Puree until liquified.
- Pour the liquid into the crock pot and place the roast gently on top.
- Cook for 5 to 6 hours on low.
- Remove the meat and shred with two forks. You can then boil the liquid until it reduces and thickens or simply serve as is. Adjust seasonings with salt and pepper to taste.
Nutrition Facts : Calories 316 kcal, Carbohydrate 9 g, Protein 30 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 104 mg, Sodium 677 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
SLOW COOKER POT ROAST
Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.
Provided by Food Network Kitchen
Categories main-dish
Time 8h50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
- Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
- Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
- Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.
SLOW COOKER ROAST
A wonderful roast beef slow cooker recipe that makes it own delicious gravy while the beef and veggies are cooking. Try also with dry onion-and-mushroom soup mix in place of the onion for added flavor. Feel free to change the vegetables to make the dish to the liking of you and your family. You can add sliced mushrooms, sliced sweet onion or pearl onions, whatever strikes your fancy. I found a good ratio is 3 cubed potatoes and about 2 handfuls of additional vegetables.
Provided by MierGen
Categories Main Dish Recipes Roast Recipes
Time 8h25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium-high heat. Sear roast in hot oil until browned completely, about 2 minutes per side.
- Spread potatoes into the bottom of the slow cooker. Layer baby carrots atop the potatoes and green beans atop the carrots. Place the roast atop the layers of vegetables.
- Mix cream of mushroom soup, water, and dry onion soup mix together in a bowl; pour over the roast and vegetables.
- Cook on Low 8 to 10 hours.
Nutrition Facts : Calories 599.3 calories, Carbohydrate 43.1 g, Cholesterol 103.2 mg, Fat 33.2 g, Fiber 6.3 g, Protein 32.5 g, SaturatedFat 11.5 g, Sodium 1214.2 mg, Sugar 4.9 g
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- In food processor or blender, puree espresso-water mixture, beef broth, chopped onion, chopped figs and balsamic vinegar until mixture is mostly smooth. Pour into 6-quart slow cooker. Place roast in center of slow cooker. Rub mocha rub generously and evenly all over roast (you may have some rub left over).
- Cover and cook roast on low 4 to 6 hours until meat thermometer inserted in center reads 160. Transfer roast to cutting board. Use two forks to shred beef. Transfer to serving plate.
- Pour liquid left in slow cooker into medium saucepan. Bring to boil over medium-high heat. Continue to boil 5 minutes, whisking constantly, until mixture thickens slightly. Pour over shredded beef. Top with chopped parsley just before serving, if desired.
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