Recipe Summary

30 mins
9 hrs
10 mins
9 hrs 40 mins


Ingredient Checklist


Instructions Checklist
  • Trim fat from roast; sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper on meat. Set aside.

  • In 6-quart slow cooker combine carrots, onions, garlic and jalapeño peppers. Place roast on top of vegetables.

  • In medium bowl combine coffee, seasoning mix, balsamic vinegar, bouillon, and bay leaf. Pour over roast in cooker.

  • Cover and cook on low-heat setting for 9 to 10 hours.

  • Transfer roast to cutting board; cover and let rest 10 minutes. With slotted spoon, transfer vegetables to serving dishes (remove and discard bay leaf); cut up meat and add to bowls. Using a wire mesh strainer, strain sauce, reserving 2 cups. Place sour cream in a medium bowl; whisk in the 2 cups sauce. Spoon some sauce on beef; pass remaining. Sprinkle with Gremolata. Makes 8 servings.


Because hot chile peppers, such as jalapeños, can burn skin and eyes, wear plastic or rubber gloves when handling them. If using bare hands, wash well with soap and water immediately after.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

530 calories; fat 36g; cholesterol 127mg; saturated fat 16g; carbohydrates 13g; mono fat 15g; poly fat 1g; trans fatty acid 0g; insoluble fiber 3g; sugars 6g; protein 34g; vitamin a 95.7IU; vitamin c 11.2mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 8.1mg; vitamin b6 1mg; folate 40.3mcg; vitamin b12 2.9mcg; sodium 1084mg; potassium 808mg; calcium 101mg; iron 3.4mg.