Slow-Cooker Espresso-Sriracha Roast Beef

Add a little spice to your roast beef in this easy and flavorful slow cooker recipe with espresso-sriracha sauce. MORE + LESS -

Girl Versus Dough

May 3, 2017

1/2

cup vegetable or beef broth

1/2

cup tomato sauce

tablespoons Worcestershire sauce

tablespoon sriracha sauce

tablespoons instant espresso powder

teaspoon minced garlic

3-lb boneless chuck tender roast

Chopped fresh parsley, for garnish (optional)

box (13.75 oz) Betty Crocker™ Mashed Potato Mix Potato Buds™, made according to package directions for 4 to 6 servings (optional)

Hide Images

1

In a small bowl, combine broth, tomato sauce, Worcestershire sauce, sriracha sauce, espresso powder and minced garlic.
2

Place roast in slow cooker. Pour espresso-sriracha sauce over roast. Cover and cook on LOW 6 to 7 hours until cooked through and tender.
3

Transfer roast from slow cooker to a rimmed baking sheet; reserve sauce. Use two forks to pull apart meat into shreds. Place baking sheet under broiler for 3-4 minutes until edges of meat are crispy.
4

Return meat to slow cooker with sauce. Serve with sauce over mashed potatoes and sprinkled with chopped fresh parsley, if desired.

For added heat/spice, double or even triple the amount of sriracha called for in the recipe.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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.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! 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. 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.