| CATEGORY |
CUISINE |
TAG |
YIELD |
|
English |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
4-5lb lean rump roast |
| 2 |
|
Cloves fresh garlic; minced |
| 1/3 |
c |
Cold brewed coffee |
| 1/3 |
c |
Soy sauce |
| 1/3 |
c |
Real burgundy wine; (do not use cooking wine) |
| 1/2 |
ts |
Celery salt |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Chili powder |
INSTRUCTIONS
This easy recipe makes a great after-church Sunday dinner. A high-quality
cut of meat makes a great roast beef. However, using this method, even a
lower quality cut, such as an English or Boston butt roast, will turn out
tender and delicious. This roast will have a unique flavor imparted by my
special marinade.
Combine coffee, soy sauce and wine in a four quart crock pot and set on
high.
Place large pieces of waxed paper on your countertop and sprinkle evenly
with spices and minced garlic (you may substitute garlic powder). Next,
roll the roast around on the wax paper to evenly coat all surfaces. Pound
spices into roast by lifting and dropping the roast on the wax paper.
Gently place the roast in the crock pot. (There is no need to brown or sear
the roast.). The roast should not be completely submerged in liquid. Cover
and cook three and one half (3 1/2) hours on high or a little less for
slightly pink. Serves 6-8.
This method produces a thin, dark, and very delicious au jus. It should be
spooned over the freshly sliced hot roast beef. If you need to cook a roast
larger than 5 lbs, you will need to use the larger, 5-quart crock pot and
increase the cooking time to 4 hours or more.
Posted to recipelu-digest Volume 01 Number 655 by QueenBerta@aol.com on Jan
31, 1998
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