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Seville Pot Roast

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  Chuck roast 4 Pound (Rump Or Boneless)
  Stuffed green olives 5 Ounce
  Onion 1 Medium, chopped (0.5 Cup)
  Strained carrots 5 Ounce (Baby Pack)
  Water 1 Cup (16 tbs)
  Instant coffee powder 1 Tablespoon
  Sugar 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Light cream 1⁄2 Cup (8 tbs)
  All purpose flour 2 Tablespoon

1 Trim excess fat from beef; make slashes about 1 1/2 inches deep and 2 inches apart all the way around meat with a sharp knife; push an olive deep into each cut.
2 Brown beef in a large skillet or an electric slow cooker with a browning unit; remove and reserve.
3 Saute onion until soft in same pan; stir in carrots, water, instant coffee, sugar, salt and pepper.
Place beef with onion mixture in slow cooker; cover.
4 Cook on low (190° to 200°) for 10 hours, or on high (290° to 300°) for 6 hours, or until beef is tender when pierced with a two-tined fork.
Remove beef to serving platter and keep warm.
5 Turn heat control to high (290° to 300°).
Combine cream and flour in a cup.
Stir into liquid until well-blended; cover; simmer 15 minutes.
6 Carve meat into 1/4-inch thick slices and pass gravy separately.
Serve with saffron rice, if you wish.
HOSTESS TIP: To prepare saffron rice, crush about 3 strands of saffron and stir into cooking water for rice.
For 8 servings of 1 cup each, you will need 2 cups uncooked rice.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 431 Calories from Fat 174

% Daily Value*

Total Fat 19 g29.4%

Saturated Fat 7.8 g38.8%

Trans Fat 0 g

Cholesterol 139.1 mg46.4%

Sodium 755.5 mg31.5%

Total Carbohydrates 10 g3.4%

Dietary Fiber 1 g4.2%

Sugars 3.8 g

Protein 51 g102.4%

Vitamin A 62.2% Vitamin C 5.1%

Calcium 6% Iron 27.5%

*Based on a 2000 Calorie diet

Seville Pot Roast Recipe