Ingredients

The following ingredients have 7 Servings
  • 1 eye of round roast (about 4 lbs)
  • 2 tbsp olive oil
  • 1 medium onion (chopped)
  • 1 clove garlic (minced)
  • 2 tsp orange zest
  • 1 cup strong brewed coffee (San Francisco Bay Fog Chaser or Organic Rainforest is perfect)
  • 1/2 cup soy sauce (I use low-sodium)
  • 1/4 cup cornstarch
  • 6 tbsp cold water

Instruction

  • Heat a large skillet with 1 tbs of the oil. Brown meat on all sides. Remove from pan and place it in a 4-6 quart slow cooker.
  • Add the remaining 1 tbs oil to the skillet and saute the onion and garlic for 3-5 minutes.
  • Add the coffee and soy sauce to the same skillet and scrape up all the browned bits (this is called "deglazing"). Stir in the orange zest
  • Add the entire contents of the skillet--the onions, garlic, zest and the coffee/soy sauce to the slow cooker.
  • Cover and cook on low 6-8 hours, high 4-6 hours. Check at the MINIMUM time because all slow cookers cook differently.
  • When meat is done, remove it and set it on a platter and tent with aluminum foil so it can rest and remain warm while you make the gravy.
  • TO MAKE GRAVY:
  • Mix the cornstarch and water in a small bowl. Turn the slow cooker to high. Whisk in the cornstarch/water mixture and allow it to come to a boil. Cook for 15 minutes.
  • Slice the roast and serve with the gravy.