3.666665
3 ratings

Coffee Pot Roast

Get a taste of java during dinner
coffee pot roast
Brent Hofacker/Shutterstock

This pot roast uses real strong-brewed coffee to give you bold flavors typically reserved for your morning cup of joe.

This recipe by Sue Spitler appeared in the Chicago Tribune.

Ready in
6 h 15 m
15 m
(prepare time)
6 h
(cook time)
10
Servings
285
Calories Per Serving

Notes

This is a "favorite recipe of a friend, Judy Pompei," writes Sue Spitler in "1,001 Best Slow-Cooker Recipes." She uses a rump roast, but a chuck roast would work well, too. This recipe has been adapted to include a can of chicken broth for more flavor.

Ingredients

  • 2 large onions, thinly sliced
  • 1 beef rump roast, about 3 pounds, or 1 chuck roast, about 4 pounds
  • 1 (14 1/2-ounce) can chicken broth
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 Cup strong brewed coffee
  • 1/4 Cup soy sauce
  • 1 Teaspoon dried oregano leaves
  • Freshly ground pepper

Directions

Place half of the onions in a slow cooker; top with roast.

Top roast with remaining onions, broth, garlic, bay leaves, coffee, soy sauce, oregano and pepper to taste.

Cover; cook on low until beef is tender, six to eight hours, turning roast once or twice.

Slice beef; serve with broth and onions.