Steve's Crock Pot Roast Beef

by Steven Hicks

This easy recipe makes a great after-church Sunday dinner.  A high-quality cut of meat makes a great roast beef.  However, using this method, even a lower quality cut, such as an English or Boston butt roast, will turn out tender and delicious.  This roast will have a unique flavor imparted by my special marinade.

• 1 4-5lb lean rump roast
• 2 cloves fresh garlic, minced
• 1/3 cup cold brewed coffee
• 1/3 cup soy sauce
• 1/3 cup real burgundy wine (do not use cooking wine)
• 1/2 tsp celery salt
• 1/2 tsp black pepper
• 1/2 tsp chili powder

Combine coffee, soy sauce and wine in a four quart crock pot and set on high.

Place large pieces of waxed paper on your countertop and sprinkle evenly with spices and minced garlic (you may substitute garlic powder).  Next, roll the roast around on the wax paper to evenly coat all surfaces.  Pound spices into roast by lifting and dropping the roast on the wax paper.  Gently place the roast in the crock pot. (There is no need to brown or sear the roast.).  The roast should not be completely submerged in liquid. Cover and cook three and one half (3½) hours on high or six hours or more on low.  It should be "fork tender" after six hours.  Serves 6-8.

This method produces a thin, dark, and very delicious au jus. It should be spooned over the freshly sliced hot roast beef. If you need to cook a roast larger than 5 lbs, you will need to use the larger, 5-quart crock pot and increase the cooking time to 4 hours or more.

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