We’ve been getting a lot of rain in Santa Barbara this season, and most of the country is covered in snow. One of my favorite gadgets during this time of year is my slow cooker. There is nothing more inviting than coming home to the house filled with the aromas of a slow cooked meal. One of the best combos this winter has been this cappuccino pot roast with a bottle of 2014 Carr Syrah. Toss in all the ingredients before you go to work, including a cup of your morning joe, and you’ll be set to come home to an amazing meal. Garnish this pot roast with Gremolata, or for a spicy kick, throw in slices of jalapeño.
Cappuccino Pot Roast
- 3 lb. beef chuck roast
- salt and pepper to taste
- 1 lb. baby carrots
- 1 large onion
- 4 cloves garlic, halved
- 1 c. strong brewed coffee
- 1½ oz. beef stew seasoning mix
- 2 tbsp. balsamic vinegar
- 2 beef bouillon cubes
- 1 bay leaf
- 8 oz. sour cream
1. Trim fat from roast. Sprinkle salt and pepper on meat. Set aside.
2. In a slow cooker, combine the carrots, onions, and garlic. Place roast on top of the vegetables. In medium bowl combine coffee, seasoning mix, balsamic vinegar, bouillon, and bay leaf, and pour over the roast.
3. Cover and cook on low-heat setting for 9 to 10 hours. Once cooked, transfer the roast to a cutting board, cover, and let rest 10 minutes.
4. Using a strainer, strain juices, reserving 2 cups. Place the sour cream in a medium bowl and whisk in the 2 cups of reserved sauce. Serve the vegetables and roast beef in bowls, spooning the sour cream sauce on beef.
recipe adapted from Better Homes and Garden