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 strongly brewed Lock-n-Load Task Force Zulu - Single Origin Costa Rica coffee

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.