Thursday, April 25, 2013

Slow-Cooker Coffee Pot Roast with Roasted Vegetables

Adding the coffee to the pot roast makes for a savory and rich gravy, with a smoky depth of flavor. I like to make enough to have leftovers!

Slow-Cooker Coffee Pot Roast with Roasted Vegetables by Judy Dawson

For the roast:
3 to 4-pound chuck roast
1 Tablespoon cooking oil

1 cup water
1 envelope Lipton onion soup mix
1/4 cup all purpose flour
1 teaspoon salt
1 teaspoon black pepper
slurry made of 2 Tablespoons cornstarch and 1/4 cup water

For the vegetables:
2 large onions, quartered
1 bag baby carrots
1 pound mixed small potatoes
2 Tablespoons olive oil
salt and pepper to taste

The roast:
Season the roast with the salt and pepper and dredge in the flour. Place the roast in a heated frying pan with the cooking oil and sear until lightly browned on all sides. Place the roast in a slow-cooker. Add the coffee, water and soup mix. Cook on Low for 8 to 9 hours, until tender, adding the slurry if needed to thicken the gravy.

The vegetables:
Preheat the oven to 400 degrees. Toss the onions, carrots, and potatoes with the olive oil and a bit of salt and pepper. Place on a rimmed cookie sheet lined with foil, spreading the vegetables for even cooking. Roast for 30 to 40 minutes, until browned and the onions begin to caramelize.

Serve the roast and vegetables with the gravy for a delicious, comforting meal.


  1. Looks delicious! This weekend I am definitely gonna try this.

    1. Hey! This is Sandra from 37 Cooks! We sure hope you will try it and let us know what you think!

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