I halfway filled a crockpot with vegetables that are “allowed” on Whole 30 such as carrots, onions, tomatoes, mushrooms and garlic. I should have added green beans, maybe next time! After the vegetables and a seared roast were added, I needed something extra to make the sauce. I love a rich wine based roast gravy. Wine is off limits for a couple more weeks so I went with coffee!
I have to say, it worked better than I expected! I added one cup of coffee to the pan after I seared the roast and added beef broth to deglaze. The coffee and tomatoes broke down into a wonderfully rich sauce that complemented all day roasted vegetables. This is one recipe that I will make again.
- 1.5 cups of sliced carrots
- 1 cup of onions, chopped
- 1/2 cup of sliced mushrooms
- 2 cloves of garlic, minced
- 1 can of diced tomatoes. For a hit of heat, use Rotel with green chilies.
- 2 Tablespoons of olive or avocado oil
- 1 cup of strong brewed coffee
- 3 cups of beef broth
- 3 sprigs of thyme or 2 teaspoons of dried thyme
- 1.5-2lbs of beef roast
1. Place carrots, onions, mushrooms, garlic in the bottom of a 5 qt. crock pot.
2. Add oil to a skillet over high heat. Sear (quick brown) the roast on all sides. Place on top of vegetables when all sides are seared.
3. Add can of tomatoes on top of roast. Tomatoes are acidic and will help tenderize roast. As it cooks down, the tomatoes will mix with rest of vegetables.
4. In pan, add coffee. Use a spoon or whisk to deglaze the pan, picking up bits of browned beef. Add broth, thyme, salt and pepper. Stir constantly until combined well. Pour on top of roast and vegetables.
2. Cook 7-9 hours on LOW.