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Slow-Cooked Coffee Pot Roast

 Slow-Cooked Coffee Pot Roast
My family raves about my gravy when I prepare this recipe. Whenever I'm fishing for compliments, this pot roast is a sure hit!—Janet Dominick, Bagley, Minnesota
10-12 ServingsPrep: 5 min. Cook: 9-1/2 hours


  • 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.
Nutritional Facts: 1 serving (4 ounces) equals 248 calories, 13 g fat (5 g saturated fat), 86 mg cholesterol, 362 mg sodium, 5 g carbohydrate, 1 g fiber, 27 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.