Seville Pot Roast
|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|
|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 (190Â° to 200Â°) for 10 hours, or on high (290Â° to 300Â°) 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 (290Â° to 300Â°).
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.