Cappuccino Pot Roast


Cappuccino Pot Roast

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Ingredients
  • 1  3  pound 
    beef chuck roast
  • 1   pound 
    small whole carrots, cut in 2 inch pieces (halve any large)
  • 8   ounces 
    boiling onions, peeled and halved, or 1 large onion cut in thin wedges
  • 4   cloves 
    garlic, halved
  • 2   
    jalapeno peppers*, seeded and sliced
  • 1   cup 
    strong brewed coffee
  • 1  1 1/2 ounce 
    beef stew seasoning mix
  • 2   tablespoons 
    balsamic vinegar
  • 2   cubes 
    chipotle bouillon cubes, crumbled; or 2 beef bouillon cubes, crumbled with 1/2 tsp. ground chipotle chile
  • 1   
    bay leaf
  • 1  8  ounce container 
    dairy sour cream
  • 1   recipe 
    Gremolata (recipe below)
Gremolata
  • 1/4  cup 
    snipped fresh flat-leaf parsley
  • 1   tablespoon 
    finely shredded lemon peel
  • 2   
    cloves garlic, minced

Directions
1.
Trim fat from roast; sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper on meat. Set aside.
2.
In 6-quart slow cooker combine carrots, onions, garlic and jalapeno peppers. Place roast on top of vegetables.
3.
In medium bowl combine coffee, seasoning mix, balsamic vinegar, bouillon, and bay leaf. Pour over roast in cooker.
4.
Cover and cook on low-heat setting for 9 to 10 hours.
5.
Transfer roast to cutting board; cover and let rest 10 minutes. With slotted spoon, transfer vegetables to serving dishes (remove and discard bay leaf); cut up meat and add to bowls. Using a wire mesh strainer, strain sauce, reserving 2 cups. Place sour cream in a medium bowl; whisk in the 2 cups sauce. Spoon some sauce on beef; pass remaining. Sprinkle with Germolata. Makes 8 servings.
Gremolata
1.
In a small bowl combine parsley, lemon peel, and garlic.

Tip
  • *Note: Because hot chile peppers, such as jealapenos, can burn skin and eyes, wear plastic or rubber gloves when handling them. If using bare hands, wash well with soap and water immediately after.
Nutrition information
Per Serving: cal. (kcal) 530, Fat, total (g) 36, chol. (mg) 127, sat. fat (g) 16, carb. (g) 13, Monosaturated fat (g) 15, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 6, pro. (g) 34, vit. A (IU) 95.72, vit. C (mg) 11.22, Thiamin (mg) 0.19, Riboflavin (mg) 0.36, Niacin (mg) 8.09, Pyridoxine (Vit. B6) (mg) 0.96, Folate (g) 40.32, Cobalamin (Vit. B12) (g) 2.93, sodium (mg) 1084, Potassium (mg) 808, calcium (mg) 100.97, iron (mg) 3.42, Percent Daily Values are based on a 2,000 calorie diet
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