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| Roast Beef with Coffee |
"Don't bypass this up because it sounds ordinary. It is great! Serve with mashed potatoes. This also can be made with a sirloin tip roast or a rump roast."
Ingredients :
- four pounds chuck roast
- 5 cloves garlic, minced
- 1 half of cups organized robust espresso
- 2 tablespoons cornstarch
- half cup water
Instructions :
| Prep : 20M | Cook : 5M | Ready in : 3H20M |
|---|
- Preheat slow cooker to low setting OR preheat oven to 350 degrees F (one hundred seventy five stages C).
- Using a pointy knife, make 5 or 6 deep slits across the top and aspect of the roast. Push the whole cloves of garlic down into the slits. Place the beef in a slow cooker OR a 10x15 inch roasting pan and pour the coffee over the beef.
- Cook in gradual cooker on low putting for six to 8 hours OR bake at 350 degrees F (175 levels C) for two to three hours.
- When roast is finished, cast off from sluggish cooker OR oven, and pour the drippings into a small saucepan over medium low heat. In a separate small bowl, integrate the cornstarch and water. Mix well and add slowly to the drippings, stirring continuously. Simmer until thickened.
Notes :
- Try using a Reynolds® slow cooker liner to your slow cooker for less difficult cleanup.
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