Coffee-Braised Beef with Root Vegetables
Brewed Artisan Grove coffee deepens the gravy the way a long-simmered stock would, without adding salt.
Serves 8 · 20 minutes prep · 8 to 9 hours on low
Ingredients
• 2 lb lean beef bottom round or eye of round roast, trimmed of visible fat
• 1 tablespoon olive oil
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 cup strong brewed coffee (a medium or dark roast works best)
• 1 cup unsalted beef broth
• 2 tablespoons no-salt-added tomato paste
• 1 tablespoon balsamic vinegar
• 1 large onion, cut into wedges
• 4 carrots, cut into 2-inch pieces
• 2 parsnips, cut into 2-inch pieces
• 1 lb small red potatoes, halved
• 4 cloves garlic, smashed
• 3 sprigs fresh thyme (or 1 teaspoon dried)
• 2 bay leaves
Directions
1. Rub the roast with the pepper, paprika, garlic powder and salt.
2. Heat the oil in a heavy skillet over medium-high heat. Brown the roast 2 to 3 minutes per side.
3. Put the onion, carrots, parsnips, potatoes and garlic in the slow cooker and set the roast on top.
4. Whisk the coffee, broth, tomato paste and vinegar together and pour over the roast. Add the thyme and bay leaves.
5. Cover and cook on low 8 to 9 hours, until the beef pulls apart easily. Lean cuts need the full time to turn tender.
6. Discard the bay leaves and thyme stems. Slice or shred the beef and spoon the cooking liquid over the top.
Estimated per serving: 290 calories · 7 g fat · 180 mg sodium · 29 g protein