Sounds nuts, but tastes great! This takes starting ahead, but it’s not a lot of work.
YIELD: If you use a 4 pound, boneless roast, you’ll get 12 servings, each with 3 grams of carbohydrates, a trace of fiber, and 34 grams of protein.
INGREDIENTS:
- 3 to 5 pound beef roast (round, chuck, or rump)
- 5 or 6 cloves garlic
- 8 ounces cider vinegar
- 8 ounces water
- 1 small onion
- 1 1/2 cups strong coffee (instant works fine)
- 1 teaspoon guar or xanthan
- Salt and pepper
INSTRUCTIONS:
- Stick holes in the roast with a thin-bladed knife and insert slices of garlic into each hole.
- Place the garlicked roast in a bowl and pour vinegar and water over it. Let it marinate in the fridge for 24-36 hours, turning it over occasionally.
- Pour off the marinade and place the roast in a slow cooker. Slice an onion and place it on top of the roast, then pour coffee over it.
- Set the slow cooker to low and leave it for 8-10 hours.
- Carefully remove the roast from the slow cooker when ready to eat.
- Scoop out 2 cups of liquid and onions from the slow cooker and blend with guar gum. Pour the mixture into a saucepan and boil for 5 minutes to reduce.
- Salt and pepper the sauce to taste, then serve with sliced roast.
NOTE:
- Do not try to make this with a tender cut of beef! This recipe will tenderize the toughest cut; a tender one will practically dissolve. Use inexpensive, tough cuts, and prepare to be amazed at how fork-tender they get.
