Have you ever cooked with coffee before? Watching this recipe develop from beginning to end is almost as much of a treat as enjoying the roast itself. With a few moments of technique, you'll feel like quite the fancy chef while making dinner tonight.
Let's Get Started…
Things You Will Need:
- 1 pound small carrots with tops, peeled
- 1 (3- to 4-lb.) boneless chuck roast, trimmed
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons instant dark roast coffee
- 2 tablespoons olive oil
- 3 tablespoons tomato paste
- 4 garlic cloves, chopped
- 2 (12-oz.) bottles stout beer
- 2 tablespoons fresh thyme leaves
- 2 (1-oz.) containers home-style concentrated beef stock (from a 4.66-oz. package)
- 2 pounds pearl onions
- 1 tablespoon balsamic vinegar
- 2 tablespoons cornstarch
- Hot cooked grits
How To Prepare:
- Prep your carrots by washing and cutting the greens off, but leave about an inch of it on the carrot.
- Start by prepping your meat for the crock pot. Your going to season with salt and pepper, and then rub coffee over the whole roast. Then let it rest for 10 minutes at room temperature before moving forward. Sear the meat on all sides before placing into your crock pot.
- Don't wash that sauté pan just yet. Combine tomato paste to the pan and cook for about a minute. Then, start to incorporate your beer, thyme and beef stock. Be sure to stir continuously for the next eight minutes. What's left is about 3 cups of reduced sauce.
- Pour beer sauce over roast in crock pot and top with your onions and prepped carrots.
- Put a lid on it and forget about it for the next eight hours. This will be hard because your whole house should be filled with the rick aroma of a delicious roast in the crock pot. The roast should be fork tender by this point.
- Once the roast is ready you can remove it from the crock pot and begin to pull the meat apart with a fork. Present on a large platter where you can place the vegetables around the meat for presentation.
- In the crock pot you should have some pretty amazing juices to work it. Remove the fat layer from the top and transfer the remaining liquid to a sauce pan. Thicken your sauce with a vinegar, cornstarch and water mixture. Boil for about a minute to reach your desired thickness before serving.
Finished!
Note: What's fun about this recipe is that you can try it out several different ways by changing out the style of beer you want to use. We tried the Guinness Extra Stout beer, but this recipe works with lighter beers as well. See if your palate is up to the challenge to taste the difference.
Enjoy!
Article Source: My Recipes
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