Crock Pot Coffee Spice Rubbed Smokey Roast Beef Recipes

SLOW COOKER MOCHA-RUBBED POT ROAST RECIPE

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.

CROCK POT COFFEE SPICE RUBBED SMOKEY ROAST BEEF

Steps:

• Mix all spices for the coffee spice rub in a small bowl.
• Rub the spice mixture all over the beef roast taking care to really rub it in well!
• Heat 1/2 Tbsp coconut oil in a large skillet over Medium-High heat. Make sure the oil is hot or you will lose your spices.
• Using tongs, place the roast into the hot skillet and sear for 3-4 minutes on each side until a nice crust starts to form. Remove from pan and set aside.
• Place sliced onions in the bottom of a crock pot.
• Place seared roast in the slow cooker on top of the onions.
• Add the water, cover and cook on high for 5-6 hours or on low for 7-8 hours.

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.

SLOW-COOKED COFFEE BEEF ROAST

Steps:

• In a large nonstick skillet, brown roast on all sides in oil over medium-high heat. Place in a 5-qt. slow cooker. In the same skillet, saute mushrooms, onions and garlic until tender; stir in the coffee, liquid smoke if desired, salt, chili powder and pepper. Pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Remove roast and keep warm. Pour cooking juices into a 2-cup measuring cup; skim fat. , In a small saucepan, combine cornstarch and water until smooth. Gradually stir in 2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.

CROCK-POT COFFEE POT ROAST

Steps:

• Place half of the onions in a slow cooker; top with roast. Top roast with remaining onions, broth, garlic, bay leaves, coffee, soy sauce, oregano and pepper to taste.
• Cover; cook on low until beef is tender, 6-8 hours, turning roast once or twice. Slice beef; serve with broth and onions.

CROCK POT ROAST BEEF AND GARLIC (ALMOST FORGOT...AND COFFEE)!

Steps:

• Brew a pot of freshly ground coffee.
• Make 5 deep slits around the top and sides of the roast.
• Push the whole cloves of garlic down into the slits.
• Rub meat with pepper and salt.
• Place roast, mushrooms and onion in crock pot.
• Pour 1 1/2 cups coffee over the meat.
• Cook on low setting for 6 hours.
• Remove beef from crock pot and pour the drippings into a small saucepan.
• Bring to a simmer over medium-low heat.
• In a separate bowl, combine the cornstarch and water and add slowly to the saucepan, stirring constantly.
• Simmer until thickened to desired consistency.
• Serve with potatoes, noodles or rice.