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Roast Beef/Boston Butt Roast

1 lean rump roast
2 cloves fresh garlic -- minced
1/3 cup cold brewed coffee
1/3 cup soy sauce
1/3 cup real burgundy wine -- (do not use cooking wine)
1/2 teaspoon celery salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder

Combine coffee, soy sauce and wine in a four quart slow cooker and set on high. Place large pieces of waxed paper on your countertop and sprinkle evenly with spices and minced garlic (you may substitute garlic powder). Next, roll the roast around on the wax paper to evenly coat all surfaces. Pound spices into roast by lifting and dropping the roast on the wax paper. Gently place the roast in the slow cooker. (There is no need to brown or sear the roast. ). The roast should not be completely submerged in liquid. Cover and cook three and one half (31/2) hours on high or a little less for slightly pink. Serves 6-8.

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