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.