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Slow Cooker Mocha Rubbed Pot Roast - Dump and Go Dinner

6 Servings Recipe By

Ingredients

  • 2 tablespoons Coffee, Ground
  • 2 tablespoons Smoked Paprika
  • 1 tablespoon Black Pepper
  • 1 tablespoon Cocoa Powder
  • 1 teaspoon Sweet Paprika
  • 1 teaspoon Chili Powder
  • 1 teaspoon Ginger, Ground
  • 1 teaspoon Salt
  • 2 pounds Beef Roast
  • 1 cup Coffee, Brewed
  • 1 cup Beef Bone Broth/Stock
  • 1/2 cups chunk Onion
  • 1/4 pounds Figs, Dried
  • 3 tablespoons Balsamic Vinegar

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 5 ounces
  • 290 Calories
  • 9g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 98mg Cholesterol
  • 569mg Sodium
  • 18g Total Carb
  • 4g Fiber
  • 11g Total Sugars (Includes 0g Added Sugars)
  • 35g Protein
  • 7 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Stupid Easy Paleo for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a small bowl, mix together coffee, paprika, pepper, cocoa powder, sweet paprika, chili powder, ginger and salt.
  2. Divide roast into indicated number of gallon freezer bags. Add 3-4 Tablespoons of rub (per each 2 pounds of roast) into bag. Seal and shake until roast is evenly coated.
  3. In a blender, combine the brewed coffee, beef broth, onion, figs, and balsamic vinegar in a blender. Puree until liquified.
  4. Place sauce ingredients into indicated number of quart freezer bags. Label and freeze both bags.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Empty the sauce into the slow cooker. Place roast on top.
  3. Cook on low for 5-6 hours.
  4. Remove meat and shred with two forks.
  5. Pour sauce into a small sauce pan and boil until it reduces and thickens.
  6. Serve sauce over shredded roast.

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