Friday, September 7, 2012

Coffee braised chile beef (slow cooker)

Beef, shredded cole slaw cabbage, guacamole, and homemade lazy girl salsa

This is a great recipe because it's so versatile. I originally served it like pot roast, in thick slices with mashed cauliflower. Then, I shredded the leftovers and served them more like a taco salad, as pictured above. The spice rub is smokey and spicy. It's kind of a hybrid of this roast, these short ribs, and this spice rub. I loved using coffee as the braising liquid, as it added a nice depth of flavor and created a nice dark gravy.

Serves 6-8

  • 1 beef roast (I used a 2.5 lb eye of round roast, which is on the lean side. Brisket would work great, or chuck roast if you like a fattier cut)
  • 4 garlic cloves, minced or pressed
  • 2 tsp cocoa powder
  • 3 Tbs ancho chile powder
  • 1 tsp oregano (preferably Mexican oregano) 
  • 1/8 tsp cinnamon
  • 1 tsp cumin
  • 1/2 tsp chipotle powder (optional; if you like spicy food) 
  • 1/2 tsp salt, or to taste
  • 3/4 cup strong brewed coffee, preferably cold brewed
  • 1 Tbs balsamic vinegar
  • Half a large red onion, thickly sliced
  1. Combine all ingredients except for the beef, coffee, onion, and vinegar. Add enough water to form a loose paste. Rub the beef with the spice paste on all sides.
  2. Spread the onion in the bottom of your slow cooker. Place the beef roast on top. Stir the vinegar into the coffee and pour it over the roast.
  3. Cook for 6-8 hours on low or until very tender.
Simpler variation: Use a pre-made spice mix such as VSpicery Cocoa Loco or Penzeys Chili 9000 instead of the spice mix. Just season the roast liberally and braise in the coffee-vinegar mixture.


Ben said...

Awesome recipe!!! Will definitely spread the word!!!
Also check out, and see the recipes I have on there! I have a ton of protein recipes, alot of beef, Pork, chix etc...

Erica said...

Thanks Ben, glad you liked it!

Terry said...

I cook once a week for a group here in our RV Park - each of the ladies in the group cook one night a week. I served this last night and it was a HUGE hit!

Terez said...

Erica, are you using grassfed beef or conventional beef? I'm asking because I read not to use vinegar when marinating/cooking grassfed beef because it toughens (likewise wine and salt).

I'm new to cooking grassfed and after some very chewy roasts I'm being a lot more careful in my cooking methods. I've heard people say they treat grassfed the same as conventional and get great results. Just wondering about you, and whether I should chance it with the vinegar here or omit that.


Erica said...

Terez: Good question! I think I used grain fed when I was making this :\

Anonymous said...

If I am making this to freeze, should I fully cook it and then freeze? I'm following your Whole 30 OAMC guide.

Erica said...

@Anon: You can if you'd like, but I just froze everything raw and then dumped it into the crock pot, still frozen, the morning I wanted to eat it. If you cook it ahead of time and freeze, you can just thaw and reheat in the oven or microwave.

Anonymous said...

thanks! My husband and I are doing some cooking today. I'll let you know how it goes. Thanks for all these yummy recipes! anon

Catherine Milstead said...

Are you saying you put the roast into the crock-pot frozen? I am not much on cooking but am trying. I have been defrosting, which is sometimes time prohibitive, before crock potting, so this would be a huge help! Do you add more cooking time if so?

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