Best Coffee Pot Roast Recipes

SLOW-COOKED COFFEE POT ROAST

Steps:

• Place half of the onions in a 5-qt. slow cooker. Top with garlic and half of the beef. Top with remaining onion and beef. Combine coffee and soy sauce; pour over beef. Cover and cook on low until meat is tender, 9-10 hours. , Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high until gravy is thickened, 30 minutes.

CROCK POT ROAST BEEF AND GARLIC (ALMOST FORGOT...AND COFFEE)!

Steps:

• Brew a pot of freshly ground coffee.
• Make 5 deep slits around the top and sides of the roast.
• Push the whole cloves of garlic down into the slits.
• Rub meat with pepper and salt.
• Place roast, mushrooms and onion in crock pot.
• Pour 1 1/2 cups coffee over the meat.
• Cook on low setting for 6 hours.
• Remove beef from crock pot and pour the drippings into a small saucepan.
• Bring to a simmer over medium-low heat.
• In a separate bowl, combine the cornstarch and water and add slowly to the saucepan, stirring constantly.
• Simmer until thickened to desired consistency.
• Serve with potatoes, noodles or rice.

CROCK POT CHUCK ROAST WITH COFFEE

Steps:

• Quarter the beef roast.
• Place half of the onions and garlic in the bottom of the crock pot.
• Add half the beef.
• Repeat.
• Combine the coffee and soy sauce over beef and onions.
• Cover and cook on low for 7-8 hours.
• Remove beef.
• Combine the cornstarch and water whisking to smooth.
• Add to the juices in crockpot and stir well.
• Return beef to crockpot and cover, cooking for another 30 minutes on high.

MY COFFEE-MARINATED POT ROAST

Steps:

• FOR MARINATING: place roast in ziploc bag. Pour marinade ingredients over it. Place in refrig. 8-24 hours, turning once. Remove roast from bag. Save marinade.
• Flour roast and heat in oil just til sides are brown.
• Place in large pan.
• Put cut carrots, potatoes, onions and celery around roast.
• Pour marinade over roast and vegs., reserving 1 cup.
• Add flour to 1 cup of marinade, stir til mixed well, and pour over roast. Cover with aluminum foil.
• bake at 325 for 2 1/2 - 3 hours. YUM!
• May serve with mashed potatoes, green beans, or salad.

COFFEE BRAISED POT ROAST WITH ONION SAUCE

Steps:

• Preheat oven to 325°F.
• In a large Dutch oven, heat 2 teaspoons olive oil over medium heat. Sauté the onions and garlic until softened, about 10 minutes. Remove from pan and set aside.
• Heat the remaining oil over medium-high heat and brown the beef on all sides. Spoon the onions around the roast and pour in the coffee and broth. Add the salt, pepper, thyme and bay leaf. Bring to a boil and cover. Put the pot into oven and cook 1 hour and 40 minutes. Baste occasionally.
• Remove the roast from pan and let rest 15 minutes.
• Remove the onions from the pan with a slotted spoon and set aside. Discard the bay leaf; degrease the liquid.
• Mash together the butter and flour.
• Bring the liquid to a boil and slowly whisk in the butter mixture. Simmer the sauce 10 minutes; it should be slightly thickened. Stir in the onions and vinegar; check the seasonings.
• Carve the roast thinly and serve with the onion sauce.

COFFEE-BRAISED POT ROAST WITH CARAMELIZED ONIONS

Steps:

• 1.Preheat oven to 300°F. 2.Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer to a plate. 3.Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer. Return the beef to the pot and spoon some onions over it. Cover and transfer to the oven. 4.Braise the beef in the oven until fork-tender but not falling apart, 2 1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes. 5.Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Season with pepper. Carve the beef and serve with gravy.

COFFEE AND VINEGAR POT ROAST

Steps:

• Refrigerate and marinate roast in plastic bag with vinegar, 24-48 hours; remove meat and set marinade aside; pat dry with paper towels.
• Brown the roast in a heavy pot until nearly burned on both sides; add the coffee and water and scrape up any browned bits; add bay leaves, peppercorns and salt.
• Simmer until tender, about 3 1/2 hours, turning several times; remove meat from pot; add reserved marinade and reduce to about 3 cups; season with salt and pepper to taste; thinly slice the roast and return it to the pot; reduce heat to low and cook another 30 minutes.

CROCK POT COFFEE SPICE RUBBED SMOKEY ROAST BEEF

Steps:

• Mix all spices for the coffee spice rub in a small bowl.
• Rub the spice mixture all over the beef roast taking care to really rub it in well!
• Heat 1/2 Tbsp coconut oil in a large skillet over Medium-High heat. Make sure the oil is hot or you will lose your spices.
• Using tongs, place the roast into the hot skillet and sear for 3-4 minutes on each side until a nice crust starts to form. Remove from pan and set aside.
• Place sliced onions in the bottom of a crock pot.
• Place seared roast in the slow cooker on top of the onions.
• Add the water, cover and cook on high for 5-6 hours or on low for 7-8 hours.

CROCK-POT COFFEE POT ROAST

Steps:

• 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, 6-8 hours, turning roast once or twice. Slice beef; serve with broth and onions.

COFFEE POT ROAST

Steps:

• 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, 6-8 hours, turning roast once or twice. Slice beef; serve with broth and onions.

POT ROAST WITH COCOA-COFFEE GRAVY

Steps:

• Preheat oven to 325^. In a medium Dutch oven, heat oil over medium high heat. Sprinkle beef with salt, pepper & flour. Add to pan; cook for 7 minutes, or until browned on all sides. Remove from heat.
• In a medium bowl, place coffee & cocoa powder; stir in stock, 1/2 cup water and tomato paste. Add coffee mixture, onion & bay leaves to Dutch oven. Cover and bake for 2 hours.
• Add carrots; cover and bake for 45 minutes, or until tender. Remove and discard bay leaves. If you like potatoes cooked with the roast, add them with the carrots, increase liquids accordingly.