Categories: Slow Cooker

Ingredients

• 4 lb. boneless beef chuck pot roast
• 1 tbsp. Montreal steak seasoning
• 2 tbsp. olive oil
• 1 beef bouillon cube
• 1 cup hot strong black coffee
• 8 oz. can tomato sauce
• 4 to 5 tsp Worcestershire
• 1 tsp dried oregano
• Mashed potatoes or cooked polenta
• Fresh chopped parsley, for garnish

Directions

1. Rub roast with steak seasoning. Heat oil in a large skillet over medium-high heat. Sear roast until browned, about 5 minutes per side. Transfer to a slow cooker, halving to fit if needed.

2. Dissolve bouillon cube in hot coffee in a bowl. Stir in tomato sauce, Worcestershire, and oregano; pour over roast.

3. Cook, covered, until meat is tender, on LOW 11-12 hours. Skim off fat from jus. Serve with mashed potatoes. Garnish with parsley.

Email to a friend | Print this recipe | Back