Crock Pot Chuck Roast with Coffee
Transform your next dinner into an unforgettable experience with this Crock Pot Chuck Roast with Coffee—a unique twist on a classic comfort food. This slow-cooked masterpiece features a tender 3-pound chuck roast infused with the rich depth of brewed coffee, balanced by the savory notes of garlic, onions, and fresh herbs. Perfectly paired with hearty carrots and baby potatoes, this one-pot wonder is slowly simmered for 8 hours, allowing the flavors to meld beautifully into a luxurious coffee-broth sauce. Ideal for busy weeknights or cozy gatherings, this dish is as simple as it is flavorful, with a seared roast base that locks in moisture for a melt-in-your-mouth texture. Whether you're an avid slow cooker enthusiast or simply looking for new ways to elevate your dinner routine, this recipe promises to deliver bold flavors and aroma that will delight every diner at your table.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 4 Garlic cloves, minced
- 1.5 cups Brewed coffee
- 1 cup Beef broth
- 2 tablespoons Brown sugar
- 1 tablespoon Tomato paste
- 3 Fresh thyme sprigs
- 4 Carrots, peeled and cut into chunks
- 1.5 pounds Baby potatoes
Instructions
Season the chuck roast on all sides with salt and black pepper.
Heat a large skillet over medium-high heat and add olive oil. Once hot, sear the roast on all sides until browned, about 3-4 minutes per side. Transfer the roast to the slow cooker.
In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds. Remove from heat and add the mixture to the slow cooker.
In a small bowl, whisk together the brewed coffee, beef broth, brown sugar, and tomato paste until well combined. Pour the mixture over the roast in the slow cooker.
Add the fresh thyme sprigs, carrots, and baby potatoes to the slow cooker, arranging them around the roast.
Cover the slow cooker with the lid and cook on low heat for 8 hours, or until the roast is fork-tender and the vegetables are cooked through.
Discard the thyme sprigs before serving. Use a spoon to drizzle the savory coffee-infused broth over the meat and vegetables.
Slice or shred the roast as desired and serve hot with the vegetables and sauce. Enjoy!
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 1716 mg | 75% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 9.2 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1537 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
