Crock Pot Coffee Pot Roast
Infuse your next family dinner with bold, rich flavors by making this Crock Pot Coffee Pot Roast, a tender and juicy beef roast slow-cooked to perfection with an unexpected ingredient: brewed coffee. This recipe transforms a hearty 3-pound chuck roast into a melt-in-your-mouth masterpiece, infused with layers of savory goodness from garlic, onions, and a medley of spices. Nestled alongside carrots and potatoes, this one-pot wonder is drenched in a flavorful sauce crafted from coffee, beef broth, Worcestershire sauce, and a touch of sweetness from brown sugar. Perfect for busy days, this hands-off slow cooker recipe takes just 20 minutes to prep and slowly simmers for hours, ensuring maximum tenderness and flavor. Serve it up with its rich gravy for a comforting and crowd-pleasing meal that tastes even better than it smells!
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1.5 cups Brewed coffee
- 1 cup Beef broth
- 1 large (sliced) Yellow onion
- 4 minced Garlic cloves
- 4 medium (peeled and chopped into chunks) Carrots
- 4 medium (quartered) Potatoes
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Tomato paste
- 1 tablespoon Brown sugar
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season the beef chuck roast on all sides with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Sear the roast in the skillet for 4-5 minutes per side, until browned. Transfer to the crock pot.
In the same skillet, add the sliced onions and minced garlic. Sauté for 2-3 minutes until fragrant, then add to the crock pot.
Add the carrots and potatoes around the beef in the crock pot.
In a medium bowl, whisk together brewed coffee, beef broth, Worcestershire sauce, tomato paste, brown sugar, dried thyme, and dried rosemary. Pour the mixture over the beef and vegetables in the crock pot.
Cover the crock pot and cook on low heat for 8 hours, or until the beef is tender and easily shreddable.
Once cooked, transfer the beef to a cutting board and slice or shred as desired.
Optional: Strain the liquid from the crock pot and serve as a gravy over the beef and vegetables.
Serve the pot roast with the vegetables and enjoy!
Nutrition Facts
Calories |
4448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.0 g | 353% | |
| Saturated Fat | 109.6 g | 548% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 3606 mg | 157% | |
| Total Carbohydrate | 236.6 g | 86% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 44.4 g | ||
| Protein | 274.8 g | 550% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 49.6 mg | 276% | |
| Potassium | 10016 mg | 213% | |
*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.
