This recipe comes from Erica over at Stuff I make my Husband
Makes 8 portions:
- $14.96 - 2.6lb Bottom Round Roast
- $0.05 - 2tsp Minced Garlic (Spice World)
- $0.00 - 3g Hershey's Cocoa Unsweetened
- $0.00 - 6g Chili Powder
- $0.09 - 2g Oregano
- $0.00 - .4g Cinnamon
- $0.04 - 2g Ground Cumin
- $0.52 - 180g Red Onion
Total Cost: $15.66
Cost Per Portion: $1.96
- Combine all ingredients except for the beef, coffee, onion, and vinegar. Add enough water to form a loose paste. Rub the beef with the spice paste on all sides.
- Spread the onion in the bottom of your slow cooker. Place the beef roast on top. Stir the vinegar into the coffee and pour it over the roast.
- Cook for 6-8 hours on low or until very tender.
There is a constant battle to find different flavor combinations for the main meat dishes we are cooking up. I have to say that Coffee/Cocoa/Chili sounded fantastic, but a little extreme for this chef. A bold flavor combination, to be sure, but encouraging for future recipe experimentation.
Not only was this an easy recipe to make with almost no prep time (~15 minutes), it is a slow cooker masterpiece. There is as flavor explosion in the beef from this particular combination of spices that is a straight up treat for the tastebuds. It was a total hit at the Pineapple Kitchen tasting table.
This beef was paired with a side dish of Parsnip & Brussels Mash, for that steak and potato comfort meal feel. The caloric content of these two items together puts this meal just under 600 calories. Our goal is to make meal combinations that are 300-500 calories each. This way, everyone can eat three meals a day and still eat some healthy snacks to keep the appetite monster at bay.
One last thing: caffeine is a “no-no”, in the Pineapple Kitchen, so decaf coffee was used. It made no difference to the taste and is a healthier alternative. Caffeine is vasoconstrictor and stimulant.