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Tuesday, September 09 2014
Cappuccino Pot Roast Recipe
  • 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 1/2ounce   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)
  • 1/4   cup   snipped fresh flat-leaf parsley
  • 1    tablespoon   finely shredded lemon peel
  • 2      cloves garlic, minced
Trim fat from pot roast; sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper on meat. Set aside.
In 6-quart slow cooker combine carrots, onions, garlic and jalapeno peppers. Place roast on top of vegetables.
In medium bowl combine coffee, seasoning mix, balsamic vinegar, bouillon, and bay leaf. Pour over roast in cooker.
Cover and cook on low-heat setting for 9 to 10 hours.
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.
In a small bowl combine parsley, lemon peel, and garlic.
This is not your mom's Sunday Supper!
  • *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 (µg) 40.32, Cobalamin (Vit. B12) (µg) 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
Posted by: AT 04:56 am   |  Permalink   |  0 Comments  |  Email

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