Try this Peking Slow Cooker Pot Roast recipe, or contribute your own.
Suggest a better descriptionAt least 24 to 36 hours before you want to actually cook your roast, stick holes in the beef with a thin blade knife and insert a garlic slice into each hole. Put the beef in a big bowl and pour the vinegar and water over it. Put it in the refigerator and let it sit there for a day or so, turning it over when you think of it so the whole thing marinates.
On the morning of the say your want to serve the roast, pour the marinade and put the beef in your slow cooker. Place the onion on top of the beef. Pour the coffee over the beef and onion. Cover the slow cooker, set it to low, and let it cook for 8 hrs for a small roast or up to 10 hrs for a large one.
When the time is up, remove the beef carefully from the cooker. Scoop out 2 cups of the liquid and fwe seconds, then pour the mixture into a saucepan set over high heat. Boil this sauce hard for about 5 mins to reduce it a bit. Add salt and pepper to the sauce to taste. Slice the beef and serve it with the sauce.
Do not make this with a tender cut of beef. This recipe will tenderize the toughest cut of beef.
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Serving Size: 1 Serving (791g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 47 | ||
Calories from Fat: 2 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.7mg | 1 % | |
Potassium 326.4mg | 9 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 8.4g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 47
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