Crock Pot Roast Beef and Garlic Almost Forgot and Coffee
Elevate your weeknight dinners with this deeply flavorful Crock Pot Roast Beef and Garlic Almost Forgot and Coffee recipe! This slow-cooked masterpiece combines tender beef chuck roast with hearty vegetables like baby potatoes, carrots, and onions, all simmered in an aromatic blend of strong brewed coffee, beef broth, and soy sauce. Infused with the robust essence of garlic and optional fresh herbs like thyme and rosemary, this dish is seared to perfection before slow-cooking for hours until it’s irresistibly fork-tender. The surprising addition of coffee creates a rich, complex flavor profile that pairs beautifully with the savory juices to double as a luscious gravy. Perfect for cozy family dinners or meal prepping, this easy crock pot recipe delivers hearty, wholesome comfort food with minimal effort—and maximum flavor.
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Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 2 tsp kosher salt
- 1 tsp black pepper
- 6 cloves garlic cloves
- 1 large onion
- 3 medium carrots
- 1.5 lbs baby potatoes
- 1.5 cups strong brewed coffee
- 1 cup beef broth
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 2 sprigs thyme (optional)
- 1 sprig rosemary (optional)
Instructions
Pat the beef chuck roast dry with paper towels and season generously with kosher salt and black pepper on all sides.
Peel the garlic cloves and slice them in half lengthwise. Using a sharp knife, make small incisions in the roast and insert the garlic pieces into the meat.
Peel and roughly chop the onion. Peel and cut the carrots into large chunks. Leave the baby potatoes whole or halve them if they are larger in size.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until it forms a deep brown crust — about 2-3 minutes per side. Transfer the roast to the crock pot.
In the same skillet, reduce the heat to medium and sauté the chopped onion until softened, about 3-4 minutes. Add the onions to the crock pot, along with the carrots and baby potatoes.
In a bowl, mix together the brewed coffee, beef broth, and soy sauce. Pour the mixture over the roast and vegetables in the crock pot.
If using, add the thyme and rosemary sprigs on top for added aroma and flavor.
Cover with the lid and cook on LOW for 8 hours, or until the beef is fork-tender and the vegetables are cooked through.
Once done, remove the roast, shred or slice as desired, and serve with the vegetables and a ladle of the cooking liquid as gravy.
Optional: Thicken the cooking liquid with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) if you prefer a thicker gravy.
Nutrition Facts
Calories |
4378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.8 g | 387% | |
| Saturated Fat | 113.6 g | 568% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 4230 mg | 184% | |
| Total Carbohydrate | 163.2 g | 59% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 23.6 g | ||
| Protein | 269.7 g | 539% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 43.6 mg | 242% | |
| Potassium | 7947 mg | 169% | |
*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.
