Ingredients
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4–5 lb (1.8–2.2 kg) Beef
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2 tsp coarse Salt
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½ tsp ground Black Pepper
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3 sprigs Parsley
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1 sprig Thyme
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2 Bay leaves
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3 tbsp Bacon
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2 large Onion
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1 head Garlic
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12-oz (355-ml) Can Cola
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1 tbsp Worcestershire Sauce
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2 tbsp instant Coffee Granules
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1 lb (500 g) Carrots
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2–4 cups (500–1 L) Beef Broth
Directions
Steps
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1
Done
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Preheat oven to 275°F (135°C). |
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2
Done
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Generously season beef with salt and pepper. Set aside. |
|
3
Done
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In a piece of cheesecloth, bundle parsley and thyme sprigs and bay leaves. Roll tightly, then tie with string to secure. Set aside. |
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4
Done
|
In large pot on medium-high, heat bacon fat or oil. Add onions and sauté about 8 minutes, until browned, then remove to a plate. |
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5
Done
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Add beef to pot, and sear each side until deep brown. Remove meat to a plate and set aside. |
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6
Done
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Add garlic to pot and cook for about 1 minute, stirring frequently. Add cola to deglaze, scraping browned bits off bottom of pot using a wooden spoon. Stir in Worcestershire sauce and coffee granules. |
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7
Done
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Return onions to pot, spreading so that they cover entire bottom. Return roast to pot, placing on top of onions. Add herbs and carrots. Cover with enough stock to come halfway up sides of meat. Give it a quick taste—is it delicious? Yay! Not salty enough? Add more salt. |
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8
Done
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Cover and cook for 4 hours. Remove herbs, then sprinkle with fresh parsley for a bit of color. |
