We don’t get many (well, not enough for this NE born girl) cold weather days here in South Florida, and I so look forward to when they arrive. It’s so lovely to be here when the humidity breaks and you can pair a light sweater with those favorite flip flops, drive with the windows open and enjoy a hot cuppa somethin’. And when I think of colder weather, I often think of CrockPot comfort food creations. It is such wonderful thing to put some simple ingredients together in the morning and come home to a most delicious meal, ready to eat (which feels like a big blanket hug of comfort). The espresso rub in this brings another level of flavor with out complexity. The richness of the flavor paired with the lean and tender meat yields a combination you’ll yearn to revisit time and time again.
This roast is beyond easy to throw together. I set it to low and let it roast for 6 hours, then added the potatoes to cook for another 2 hours or so, then turn to warm. Shred the beef and let it absorb and swim in the gorgeous broth.
The star ingredient here is the espresso rub and to make it I use (and love )this King Arthur Espresso Powder. It is super fine and of fantastic quality. I recommend you keep some on hand. If you can’t find it locally in a store, luckily you can order it online, here.
After you have mixed the ingredients for the rub, liberally salt the roast. Then lay on the paper it was wrapped in–to reduce mess and clean up of course– and dust the roast on each side, top and bottom, front and back. Make sure it is well covered in the espresso rub mixture.
About five or 6 hours into cooking, add the potatoes and additional 1 Cup of Wine. You can splash a bit more coffee in if you have it on hand. I also added some kosher salt, garlic powder and freshly ground pepper.
After a couple more hours, turn the CrockPot to warm. Shred the beef roast with 2 forks and spread throughout the pot to evenly soak up the delectable brew.
- 2.5-3 lb Grass Fed Eye Round Roast (I used 2.6 this time)
- 1 Tablespoon Espresso Powder
- 1 Tablespoon Garlic Salt
- 1 Tablespoon Mustard Powder
- Kosher Salt and Pepper
- 1/2 large Vidalia Onion cut into large pieces
- 2-3 Carrots, cut into 1 inch pieces
- 2/3 Cup Brewed Coffee
- 2 Cups Red Wine
- Olive Oil
- 24oz (or more) Bag of Honey Gold Potatoes (mini)
- Combine the Espresso Powder, Garlic Salt, Pepper and Mustard Powder in a bowl.
- Salt the roast on all sides. On a flat surface (I used the paper it was wrapped in over a cutting board), dust the espresso mixture over all sides of the roast and rub in.
- Drizzle olive oil on bottom of CrockPot. Place Roast in the CrockPot and surround with carrots and onion. Pour 1/2 Cup coffee and 1 Cup of the red wine over the vegetables. Don't pour over the meat, as you don't want to rinse off the rub mixture.
- On low cook for 5-6 hours.
- After, add the potatoes and remainder of wine and coffee. Add a dash more salt and pepper, and garlic salt- to taste. Add another Tablespoon of olive oil.
- Cook 2 more hours and reduce the heat to warm.
- Shred the roast with two forks pulling in opposite directions. Let sit in the broth for 10-15 minutes.
- Serve with a baguette to soak up the flavor.
- If you can't find espresso powder, you can try a good quality, finely ground instant coffee.