Ingredients
1 C water
1 C red wine
1 C beef broth
1 C coffee, strong regular
1/4 C soy sauce
4 - 5 lb chuck or bottom round beef roast
1 tsp salt
1 tsp black pepper, fresh ground
1 - 2 sweet bay leaves
5 whole garlic cloves, smashed & peeled
1 inch ginger or galangal root, peeled
1 Tbsp nam pla (Thai fish sauce)
2 ea. carrots, washed and coarsely sliced
1 ea. turnip, peeled & coarsely chopped
1 ea. red beet, peeled & quartered
1 6 oz can tomato paste
Preparation
Rub roast with salt and pepper mixture and let stand for 1 hour at room temperature.
Meanwhile in a medium stockpot, bring all liquid ingredients to a rolling boil and then transfer to a 5+ quart, pre-heated slow (crock pot) cooker.
Add the roast and remaining ingredients. Bring contents to a simmer, turn to low setting and simmer for, at least, 3 hours.
After 2-1/2 hours add tomato paste to pot.
Move roast to a heated platter and cover with aluminum foil. Remove and discard the bay leaves & ginger/galangal root. In increments, purée the vegetables and liquid to make “gravy”. Adjust seasoning.
Slice the roast and then ladle a portion of the “gravy” around the edges of the platter. Serve the remainder of the “gravy” in a gravy boat.
