Best of Bridge Java Jive Pot Roast
As soon as fall hits and the weather starts to cool, I cannot wait to bring out my crockpot. Barbecuing is quick and convenient in the summertime, but I absolutely love using my crockpot come mid-September. I love being able to do a bit of prep work ahead of time to come home to a ready-to-eat supper. For me, a crockpot is one appliance that truly makes cooking so much easier. Instead of frantically running around to get everything ready all at the same time, I can relax a bit knowing the crockpot is doing the hard part.
For those of you that know my mom, you know she is a loyal Best of Bridge fan. She owns close to every single cookbook they’ve written, so naturally a lot of the recipes I know and make come from their cookbooks; this recipe is no exception. A few years ago, mom purchased the Best of Bridge Slow Cooker Cookbook. They have several pot roast recipes in the cookbook, but this Java Jive Pot Roast is by far my favourite one. Between the Worcestershire sauce, coffee and red wine vinegar, the flavour of this pot roast is quite deep and complex. Yes you do have to brown the roast ahead of time, but this can either be done the night before or morning of depending on how much time you have. I make this recipe at least 2-3 times each fall and winter. Any leftovers you have make excellent lunches throughout the week, but the recipe also freezes quite well.
Java Jive Pot Roast
8 cloves garlic, lightly crushed
3 carrots, chopped
2 stalks celery, chopped
1 large onion, thinly sliced
1 boneless chuck, blade or cross rib roast (3-4 lbs)
salt and pepper
1 tsp vegetable oil
1/4 cup all purpose flour
1/4 cup packed brown sugar
1 tsp dried thyme
1 cup strong brewed coffee
1/2 cup beef broth
1/4 cup tomato paste
3 tbsp. Worcestershire sauce
1 tbsp. red wine vinegar
In a 5-6 qt. slow cooker, combine garlic, carrots, celery and onion. Season beef well with salt and pepper. In a large skillet, heat oil over medium-high heat. Add beef and brown on all sides. Transfer to slow cooker. In a bowl, whisk together flour, brown sugar, thyme 1 tsp salt, 1/4 tsp pepper, coffee, broth, tomato paste and Worcestershire. Pour over beef. Cover and cook on low for 8 hours or high for 4 hours., until beef is tender. Transfer beef to a cutting board, cover loosely with foil. Let rest for 10 minutes. Stir vinegar into sauce. Adjust seasoning with salt and pepper if desired. Slice beef across the grain or pull apart into chunks. Served topped with vegetables and sauce.
Since the beef is so tender, instead of slicing it I like to pull it apart into 1-2 ounce chunks. I would then recommend turning your slow cooker to the warm setting, returning the beef to the crockpot to allow it to keep warm in the gravy until you’re ready to serve. This recipe goes well with either mashed potatoes or mashed sweet potatoes.