- 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
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"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."
"excellent for any occasion. i made this roast 4 times in less than a month. i used 6 - 8 large sweet onions and i used 4 x's the amounts of liquid ingredients."
"This recipe was delicious! My husband added a handful of mushrooms when I wasn't looking... and I will definately make this again with mushrooms! I served this with two potatoes mash and peas."