A nice beef roast gets better the longer it cooks. Use the leftovers for steak fajitas or with your eggs tomorrow morning. Although this recipe contains quite a few ingredients, I like to make a big batch of the rub and store in an air-tight container for the next time I make this recipe. It makes for a simple entree that the whole family will enjoy.
Prep Time:10 minutes |
Cook Time:7-8 hours |
Ready In:8 hours |
Ingredients:
- 2 tablespoon(s) coffee grounds
- 1/2 teaspoon(s) ground chipotle
- 1 teaspoon(s) unsweetened cocoa powder
- 1/4 teaspoon(s) cinnamon
- 1/2 tablespoon(s) garlic powder
- 1 tablespoon(s) dried oregano
- 1 tablespoon(s) cumin
- 1 teaspoon(s) sea salt
- 1/2 tablespoon(s) coconut oil
- 2.5 lbs grass-fed beef chuck roast
- 1 red onion (halved and sliced)
- 3/4 cup(s) water
Instructions:
Mix all spice rub ingredients together and set aside.
Heat your coconut oil in a skillet over medium to medium high heat, make sure your pan is nice and hot! Take the spice rub mixture and rub the entire amount into and all over the roast – really rub it in, do not just brush it on!. Using tongs, place the roast into the hot skillet and sear for 3-4 minutes on each side. If your pan is not hot enough you will lose your spices, but if it’s too hot, you will burn your roast. You want it to make a nice crust on both sides of the meat. Place your sliced onions in the bottom of a slow cooker. Once the roast has been seared, put the roast in the slow cooker on top of the onions. Add the water, cover and cook on high for 5-6 hours or on low for 7-8 hours. Serves 6.
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