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Seville Pot Roast

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Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Interest: 
Everyday
Servings: 
8

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