For the Mocha Rub
2 Tablespoons finely ground coffee beans
2 Tablespoons smoked paprika
1 Tablespoon black pepper
1 Tablespoon cocoa powder
1 teaspoon Aleppo pepper (or sweet paprika)
1 teaspoon chili powder
1 teaspoon ground ginger
1 teaspoon sea salt
For the Roast
2 lb. beef roast
1 cup brewed coffee
1 cup beef broth
1/2 an onion, chopped
6 dried figs, chopped
3 Tablespoons balsamic vinegar
Pat the beef roast dry with a paper towel. Spoon 3–4 tablespoons of the mocha rub mixture over the roast and rub it in well with your hands—my preferred method. Or, place the roast and 3–4 tablespoons of mocha rub in a plastic ziptop bag and shake until it’s evenly coated.
Combine the brewed coffee, beef broth, onion, figs and balsamic vinegar in a blender. Puree until liquified.
Pour the liquid into the crock pot and place the roast gently on top.
Cook for 5–6 hours on low.
Source: StupidEasyPaleo
2 Tablespoons finely ground coffee beans
2 Tablespoons smoked paprika
1 Tablespoon black pepper
1 Tablespoon cocoa powder
1 teaspoon Aleppo pepper (or sweet paprika)
1 teaspoon chili powder
1 teaspoon ground ginger
1 teaspoon sea salt
For the Roast
2 lb. beef roast
1 cup brewed coffee
1 cup beef broth
1/2 an onion, chopped
6 dried figs, chopped
3 Tablespoons balsamic vinegar
Pat the beef roast dry with a paper towel. Spoon 3–4 tablespoons of the mocha rub mixture over the roast and rub it in well with your hands—my preferred method. Or, place the roast and 3–4 tablespoons of mocha rub in a plastic ziptop bag and shake until it’s evenly coated.
Combine the brewed coffee, beef broth, onion, figs and balsamic vinegar in a blender. Puree until liquified.
Pour the liquid into the crock pot and place the roast gently on top.
Cook for 5–6 hours on low.
Source: StupidEasyPaleo