- 2 medium onions, thinly sliced
- 2 garlic cloves, minced
- 1 boneless beef chuck roast (3-1/2 to 4 pounds), quartered
- 1 cup brewed coffee
- 1/4 cup soy sauce
- 1/4 cup cornstarch
- 6 tablespoons cold water
- Place half of the onions in a 5-qt. slow cooker. Top with garlic and half of the beef. Top with remaining onion and beef. Combine coffee and soy sauce; pour over beef. Cover and cook on low for 9-10 hours or until meat is tender.
- Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Yield: 10-12 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Slow-Cooked Coffee Pot Roast
Sort By :
"Have not made yet--can carrots be added with the potatoes?"
"Had forgotten about this coffee roast. I made this several years ago..IT WAS FANTASTIC! Last time I just used instant coffee but will used brewed coffee this time. I also added potatoes to the pot. Wonderful and tender."
"Great recipe as is. I cooked it on high for 4 hours and it came out great."
"Easy and a great unexpected flavor combination. No changes needed. Leftovers will make great beef and noodles :)"
"This was full of flavor and very tender. Very easy to put together. I used a smaller chunk of meat for my family size and it was wonderful. I will make this one again."