Rating: 3.54 stars
13 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3
  • 13 Ratings
Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
cook:
9 hrs to 10 hrs(Low)
stand:
10 mins
Servings:
8
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Cappuccino Pot Roast

Ingredients

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Directions

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  • Trim fat from roast; sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper on meat. Set aside.

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  • In 6-quart slow cooker combine carrots, onions, garlic and jalapeño peppers. Place roast on top of vegetables.

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  • In medium bowl combine coffee, seasoning mix, balsamic vinegar, bouillon, and bay leaf. Pour over roast in cooker.

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  • Cover and cook on low-heat setting for 9 to 10 hours.

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  • Transfer roast to cutting board; cover and let rest 10 minutes. With slotted spoon, transfer vegetables to serving dishes (remove and discard bay leaf); cut up meat and add to bowls. Using a wire mesh strainer, strain sauce, reserving 2 cups. Place sour cream in a medium bowl; whisk in the 2 cups sauce. Spoon some sauce on beef; pass remaining. Sprinkle with Germolata. Makes 8 servings.

*Note:

Because hot chile peppers, such as jealapeños, can burn skin and eyes, wear plastic or rubber gloves when handling them. If using bare hands, wash well with soap and water immediately after.

Nutrition Facts (Cappuccino Pot Roast)

530 calories; total fat 36g; saturated fat 16g; polyunsaturated fat 1g; monounsaturated fat 15g; cholesterol 127mg; sodium 1084mg; potassium 808mg; carbohydrates 13g; fiber 3g; sugar 6g; protein 34g; trans fatty acid 0g; vitamin a 96IU; vitamin c 11mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 8mg; vitamin b6 1mg; folate 40mcg; vitamin b12 3mcg; calcium 101mg; iron 3mg.

Gremolata

Ingredients

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Directions

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  • In a small bowl combine parsley, lemon peel, and garlic.

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Reviews

13 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3