SUPER SIMPLE CROCK POT COFFEE BEEF WITH ROASTED CAULIFLOWER AND BROCCOLI
The days are getting longer and the sun is feeling warmer. Tree flowers and daffodils are everywhere now here in Seattle. It’s almost the end of winter (thankfully) but still chilly, chilly at night and in the morning. This is the time of year I want more freedom in the late afternoon and evening to do things, more time to garden, hang out outside with kids, go for walks, and not necessarily to spend these precious daylight evening hours cooking. But, I still want hearty fare to satiate and nourish.
This crock pot beef recipe makes a good supply of delicious protein to stock your fridge, and will last through several meals. It’s a wonderful chameleon, at home with roast veggies the first night, in a scramble with onions and peppers the next day, and maybe in a lettuce wrap with avocado and salsa later on. I promise you won’t get tired of it. It’s also ridiculously easy and won’t even take that much time to prep. And it’s delicious! You can use just about any cut of beef you want but it works really well with the cheaper fattier versions, like chuck.
Coffee might sound like a strange pairing with beef, but it works wonderfully. The coffee flavor becomes just a rich earthy undertone adding dimension and depth.
The roasted cauliflower and broccoli are staples around here. So easy, so no excuses for not making a big pan of each of them and having them in the fridge. They are great for scrambles and heated up with beef in a pan for lunch the next day. Do prepare them separately, as the broccoli takes much less time than the cauliflower to reach delicious roasted veggie perfection. I like to chunk them into fairly small pieces, I like the crispy bits, but decide for yourself.
SUPER SIMPLE COFFEE BEEF
3 lb Roast, any type, chuck works great, preferably grass fed
1 onion chopped in large pieces (optional)
4 cloves garlic minced
1.1/2 Tablespoons ground decaf coffee
1 cup strong decaf coffee
1 Tablespoon sea salt
2 teaspoons dried oregano
1.1/2 Tablespoons cumin
1 Tablespoon garlic powder
1 Tablespoon ground black pepper
2 Tablespoons maple syrup or honey (optional)
Place onions in slow cooker. Pour coffee in slow cooker. Mix dry ingredients plus minced garlic. Add maple syrup or honey if using, to make a paste. Coat beef with mixture. Place beef on top of onions.
Cook on low for 8 hours. Remove, shred, add cooking liquid back in to taste.
Chop/break cauliflower into desired size chunks. Place in large bowl. Toss with avocado oil to coat. Add salt and pepper to taste. Roast at 425 degrees for 20 minutes; stir with spatula, roast another 10-15 minutes until desired doneness.
My favorite way to prepare broccoli. Prepare separately from cauliflower, takes much less time. Chop/break broccoli into desired size chunks. Place in large bowl. Toss with avocado oil to coat. Add salt and pepper to taste. Roast at 425 degrees for 12 minutes.
SERVE WITH AVOCADO AND TRUE FERMENTED SAUERKRAUT. OR AS YOU WISH. ENJOY!