My husband and I have recently started buying our beef from a private farm in West Virginia. The beef is organic, free range, grass fed beef but since it's from a private farmer and not once of these larger farms the price is excellent. And the quality- it's the best beef I have ever had in my life! I will never buy beef from a grocery store again. This time around we split a whole cow with my parents so I currently have a deep freezer full to the top of several different cuts of beef.
Tonight I wanted to make a roast, but I never make just plain pot roast. I have a few different recipes I love ( I will share them all) but I think this is one of the best. I got it from Eating Well Magazine and it's definitely one we will be making again. The special ingredient is 1/2 cup strong brewed coffee. Since we always make coffee in the morning, this is something I always have on hand.
1 arm roast ( you could use a chuck roast too)
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
2-4 teaspoons extra-virgin olive oil
2 large onions, halved and thinly sliced
4 cloves garlic, minced
1 teaspoon dried thyme
1/2 cup strong brewed coffee
2 tablespoons balsamic vinegar
2 tablespoons cornstarch mixed with 2 tablespoons water
1.Season beef with salt and pepper. Heat 2 teaspoons oil in a large pan over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Place in slow cooker
2. Add onions to the pans, reduce heat to medium and cook until softened and golden, 5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar. Bring to a simmer. Pour over the meat in the slow cooker.
3. Set slow cooker on high for 4 hours.
4. To make gravy- bring juices from beef to a boil in a small pot over medium-high heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Add salt and pepper if desired. You can strain out the onions if you want.
For variety I served this with Roasted Carrots and Cauliflower with Thyme, Roasted Potatoes with Rosemary, and a cucumber and tomato salad with a balsamic and olive oil dressing.
Carrots and cauliflower:
toss cut carrots and cauliflower with Extra Virgin Olive Oil, salt, pepper, and dried Thyme. Coat baking sheet with cooking spray and spread veggies out on sheet. Roast in a 400 degree oven for about 30 minutes, or until the veggies start to brown slightly.
cut potatoes into chunks, toss with olive oil, salt, pepper, and either dried or fresh Rosemary. Roast in a 400 degree oven for about 30-35 minutes.
(A side note for Moms- my kids both cleaned their plates tonight and even the 4 year old asked for a second helping of the meat and cauliflower so that makes this a kid friendly recipe in my book!)