It takes only minutes to prep this easy roast beef, then just let it cook away.
Let’s take humdrum to YUM. Let’s bring the bling back to beef. Let’s get some flavor up in our face. Let’s make this easy-peasy, oh-so-tasty Slow Cooker Espresso-Sriracha Roast Beef!
This recipe (adapted from Add a Pinch) is one knock-out, all-star meal. It’s versatile, packed with flavor, and did I mention it’s easy? We can thank our bestie, the slow cooker, for that.
All aboard the flavor train! Ahem.
First, make the sauce. Combine broth, tomato sauce, Worcestershire, garlic, espresso powder and sriracha. I like to give my meat just a hint of flavor and heat, so I keep the measurements of espresso powder and sriracha to a minimum.
But if you want a serious party for your taste buds, I recommend doubling or even tripling the amount of sriracha, and notching up the espresso powder an extra teaspoon or two. You’ll love it either way!
Once the sauce is combined, place a boneless chuck or round roast in your slow cooker. Pour that magic sauce all over the top, then cover it.
Cook the roast on LOW heat for about 6 hours, maybe 7 (depending on how big your beef is).
When the roast is done, remove it from the slow cooker with tongs and place it on a baking sheet (save that sauce!). Use two forks to shred the beef on the baking sheet.
Now here’s a little nifty trick for you: To give those shreds o’ meat a little crispiness to the edges, place the baking sheet under the broiler for just a few minutes. It just gives the dish a little extra mmmm. Return the meat to the sauce in the slow cooker so it can soak up all that saucy goodness.
Meanwhile, make some Betty Crocker mashed potatoes to serve as a bed for the meat – you will not regret this decision because yum and also, carbs.
Serve the meat with the potatoes and some sauce spooned on top (and chopped fresh parsley, for garnish).
The flavor train has arrived! OK OK, I’m done. Let’s eat.