Healthy Beef Recipes - Peking Slow Cooker Pot Roast Recipe

Ingredients

• 3 to 5 pound beef roast (round, chuck, or rump)

• 5 or 6 cloves garlic

• 8 oz cider vinegar

• 8 oz water

• 1 small onion

• 1 1/2 cups strong coffee (instant works fine)

• 1 teaspoon guar or xanthan

• Salt and pepper

Serves 10

---

Method:

1. At least 24 to 36 hours before you want to actually cook your roast, stick holes in the meat with a thin-bladed knife, cut your garlic cloves into slices, and insert a slice into each hole. Put your garlic roast in a big bowl, and pour the vinegar and the water over it. Put it in the fridge, and let it sit there for a day or so, turning it over when you think of it so the whole thing marinates.

2. On the morning of the day you want to serve your roast, pour off the marinade and put your roast in your slow cooker. Thinly slice your onion, and put it on top of the roast. Pour the coffee over the roast and onion, put on the lid, set the cooker on Low, and leave it alone for 8 hours for a smaller roast or up to 10 hours for a larger one.

3. When you're ready to eat, remove your roast from the cooker carefully, because it will now be so tender it's likely to fall apart.

4. Scoop out 2 cups of the liquid and some of the onions, and put them in the blender with the guar. Blend for few seconds, then pour into a saucepan set over high heat. Boil this sauce hard for about 5 minutes, to reduce it a bit. Salt and pepper to taste and slice and serve your roast with this sauce.