Saturday, May 24, 2014

Coffee and Chili-Rubbed Roast and Vegetables

Tonight's meal was easy-peasy, made in the crockpot in just a few hours.  The seasoning recipe is from this month's Food Network Magazine.

Coffee and Chili-Rub
(for 3)

2 Tbsp. fresh ground coffee beans
2 1/4 tsp. Chili Powder
3/4 tsp. Cinnamon
1 tsp. Cumin

Press roast into seasoning mixture covering the top, bottom and sides. 
Peel center strip from red potatoes.  Peel and slice carrots in half.

Add vegetables, along with celery and spring onions to the crockpot sprayed with Pam.  Top with the seasoned roast.  Cook on high 1 hour, then turn to low.  (At this point, I rotated the roast to the bottom of the pot and the vegetables to the top).  Cook another 2 hours.

There was a nice juice in the pot to serve with dinner.


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