This is my xmas eve or holiday party go-to when serving a lot of people. It's hearty and has that warm comfort food feel that's perfect for the cold holidays. 30 min prep time then leave it all day! I like to add veggies to everything, especially meals like this where they can hide in the meat and potatoes goodness, so the veggies below are optional and not part of the traditional recipe.
Ingredients: 3 lb. beef chuck roast, 1 lb carrots- chopped, 1 lg onion- chopped, 3 stalks of celery- chopped (optional), 2 large potatoes- peeled and chopped, 1 pkg sliced mushrooms (optional), 4 garlic gloves- minced, 1/2 tsp cayanne pepper (optional), 1 c strong brewed coffee, 1 1/2 oz beef stew seasoning mix, 2 tbsp balsamic vinegar, 2 chipotle or beef bouillon cubes, 1 bay leaf, 8 oz. light sour cream.
Directions: Trim fat from roast; sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper on meat. Set aside. In 6-quart crock pot combine carrots, onions, garlic and jalapeno peppers. Place roast on top of vegetables. Place potatoes, celery, and mushrooms on top of roast. Combine coffee, seasoning mix, balsamic vinegar, bouillon, and bay leaf. Pour over roast in crock pot. Cover and cook on low-heat setting for 9 to 10 hours or on high for 5-6 hrs. Scoop out some sauce (1-2 c. if you can) and stir in sour cream in a separate bowl. Cut up (or pull apart) the roast into smaller bite size pieces. Then pour sour cream mixture back on top.
