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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
1/2 cup taco sa3 pound bottom round or rump roast
2 tablespoons ground coffee
2 tablespoons steak seasoning
2 tablespoons bacon drippings
1 pound Crimini mushrooms, sliced
2 medium onions, sliced
8 cloves garlic, peeled
6 carrots, cleaned and cut into chunks
6 parsnips cleaned and cut into chunks
6 stalks of celery cut into chunks
2 cups brewed coffee
1 cup mushroom stock
1 cup beef stock
STEP BY STEP INSTRUCTIONS
NOTE: I am using an Elite 10 quart electric pressure cooker. Please consult the manufacturers instruction manual for your model to learn how best to set your particular model of machine for cooking this dish.
Place the ground coffee and the steak seasoning in a coffee grinder or food processor and grind to a fine powder.
Coat the roast with the coffee spice mixture to coat.
Heat bacon drippings in the bottom of your pressure cooker if you have that function and sear off the meat on all sides.
Add the vegetables, stock and brewed coffee.
Place cover on your cooker and set according to your manufacturers instructions for the size roast you are cooking.
Allow the vessel to naturally depressurize do not use the quick release method or you run the risk of your roast being too tough.
When the pressure has released, remove the roast and allow it to sit for 10 minutes before slicing. You can also remove the veggies to a bowl and thicken the gravy if desired.
Serve with mashed potatoes, noodles or rice.
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