- 2 lb. boneless beef chuck roast
- 1 TBS instant coffee powder
- 2 tsp. ground chipotle chili pepper
- 1/8 tsp. salt
- 2 tsp. vegetable oil
- 2 or 3 parsnips, peeled and sliced into half-inch pieces
- 1 large red onion, cut into wedges
- 3 TBS tomato paste
- 2 TBS balsamic vinegar
- 3 cloves garlic, minced
- 8 oz. Brussels sprouts, trimmed and halved lengthwise (or 1 medium red bell pepper, seeded and cut into 1 inch pieces)
- 3/4 cup beef broth (reduced sodium)
Trim fat from roast. In a small bowl, combine coffee, ground chipotle pepper and salt. Sprinkle mixture over meat, rubbing it in with your fingers. In a large non-stick skillet, cook roast in hot oil over medium-high heat until brown on all sides. Drain off fat. In a slow cooker, combine parsnips, red onion, tomato paste, vinegar and garlic. Add meat and Brussels sprouts. Pour beef broth over mixture. Cover and cook on low-heat setting for 8 to 9 hours or if on high heat, for 4 to 4 1/2 hours. Using a slotted spoon, transfer meat and vegetables to a serving platter. Cover with foil to keep warm. Transfer liquid from crock pot to a medium saucepan and bring to a boil. Simmer, uncovered until reduced to about 1 cup, about 5 – 8 minutes. Slice meat and drizzle with the reduced liquid and serve alone or over mashed potatoes or polenta. Serves 4.