The beauty of the crock pot, of course, is that you can take a less expensive and slightly tougher cut of beef and end up with a tender, juicy, delicious meal!
So here it is, our version of the Slow Cooked Roast Beef
What makes this recipe interesting? It's the addition of coffee!
Allow 8 to 10 hours on low.
We recommend (and use) organic pasture fed beef, organic onions, carrots, and garlic, and fair trade organic coffee.
Heat skillet then add olive oil or coconut oil in preparation for searing the roast. Note the meticulous measuring of the oil!
Then cut your roast in half.
When the oil is nice and hot... just before it starts to smoke, if you can time it that closely... sear the meat on all sides to seal in juices.
Put the seared meat into your crock pot/slow cooker.
Slice and roughly chop the onion.
Sauté onions in the skillet just vacated by the beef (add more olive oil or coconut oil if necessary).
While onion is sizzling, finely chop the garlic.
(NOTE: I would normally sauté the onion and mushrooms together, but I used the mushrooms the night before so needed to get more. So they are done separately in this version, but by all means cook them together!)
When the onions are done and are a nice golden to dark brown, with maybe a hint of burn here and there, add the garlic for only a few moments. Garlic cooks very fast and will start to burn if you're not attentive.
A quick and constant stir will give the garlic a nice even toasty flavor.
Add this to the crock pot.
Cut up and add carrots.
Wash and slice mushrooms. We like crimini mushrooms for this, but use your favorite!
As with onions, you want to make sure your mushrooms get to be a deep golden brown. And if you plan better than I do, you will have been able to sauté your mushrooms with your onion! After mushrooms are nice golden brown, add the wine, stirring constantly.
Be prepared for lots of steam. Keep stirring while the wine evaporates. Add the mushrooms to the roast.
That's pretty much it for now. Let the slow-cooker do its thing! You might occasionally turn the roast to ensure even cooking.
Now, forgive me but when this meal was cooked, there were too many hungry mouths waiting so no shots were taken of the next simple step.
After 8 to 10 hours, when the roast is very tender, remove the roast from the slow cooker to carving board and cover with foil to keep it warm.
Use a slotted spoon to scoop out the onion, carrots, and mushrooms. Put these into a serving dish and cover to keep warm.
Pour the remaining liquid into a saucepan and put on medium heat, stirring with a whisk. This will reduce quite quickly. Put this into a gravy boat and you're ready to eat.
Slice the beef. I find pot roasts generally have to be sliced quite thick or the meat simply falls apart!
We served the slow cooked roast beef with steamed broccoli.