Coffee Beef Roast
I haven't tried this one yet, but some folks in a group I belong to rave about it. So here it is:
1 chuck roast (probably about 3 lbs. mine had been frozen and I didn't note the
weight)
2 ribs celery cut into about 1" pieces
2 carrots cut into about 1" pieces
A couple of handsful of frozen green, red and yellow peppers with onions
6 cloves garlic chopped
Salt and Pepper
1 cup black coffee
2 T Worcestershire sauce
3 T red wine vinegar
1 small can mushrooms, undrained
4 oz. low-fat cream cheese (Neufchatel) softened
I put the veggies on the bottom of crock and beef on top of veggies. Added
garlic to top of roast and sprinkled on s & p. Poured on the coffee,
Worcestershire sauce and the red wine vinegar.
Crocked on high for 4 hours and then on low for 3 more hours. Removed beef and
added the mushrooms and cream cheese cut up into little bits for easier melting
into the gravy. Cooked on high for about 30 more minutes.
It was delicious, tender and flavorful! Served with steamed broccoli and
cauliflower and some homemade tomato rolls. : )
Ginger
1 chuck roast (probably about 3 lbs. mine had been frozen and I didn't note the
weight)
2 ribs celery cut into about 1" pieces
2 carrots cut into about 1" pieces
A couple of handsful of frozen green, red and yellow peppers with onions
6 cloves garlic chopped
Salt and Pepper
1 cup black coffee
2 T Worcestershire sauce
3 T red wine vinegar
1 small can mushrooms, undrained
4 oz. low-fat cream cheese (Neufchatel) softened
I put the veggies on the bottom of crock and beef on top of veggies. Added
garlic to top of roast and sprinkled on s & p. Poured on the coffee,
Worcestershire sauce and the red wine vinegar.
Crocked on high for 4 hours and then on low for 3 more hours. Removed beef and
added the mushrooms and cream cheese cut up into little bits for easier melting
into the gravy. Cooked on high for about 30 more minutes.
It was delicious, tender and flavorful! Served with steamed broccoli and
cauliflower and some homemade tomato rolls. : )
Ginger
