Slow Cooker Coffee Pot Roast
A fork-tender beef roast infused with rich, savory flavor, thanks to the unexpected addition of brewed coffee. It’s hearty, comforting, and practically cooks itself while you go about your day.
Servings: 8
Calories: 323kcal
Cost: $18–$22
Equipment
- 6-quart slow cooker
Ingredients
- 2 large onions sliced
- 3 pounds beef rump roast or chuck roast for more marbling
- 1 cup strong brewed coffee
- ¼ cup soy sauce
- 1 clove garlic minced
- 1 teaspoon dried oregano
- 2 bay leaves
- Root vegetables potatoes, carrots, parsnips (optional)
- Salt and pepper to taste
Instructions
- Place the sliced onions in the bottom of a large slow cooker.
- Lay the roast on top of the onions.
- In a small bowl or measuring cup, stir together the coffee, soy sauce, garlic, oregano, and bay leaves. Pour this mixture over the beef.
- Cover and cook on Low for 6–8 hours, until the roast is fall-apart tender.
- Optional: During the last hour of cooking, add potatoes, carrots, or your favorite root vegetables. They’ll soak up the broth and turn buttery soft.
- Remove bay leaves before serving. Slice or shred the roast and serve with vegetables and pan juices ladled over top.
Notes
This roast makes fantastic leftovers. Shred the beef and use it in sandwiches, quesadillas, or even on top of baked potatoes.
If your slow cooker runs hot, check for doneness at the 6-hour mark.
For extra depth, you can sear the roast in a hot skillet before adding it to the slow cooker, but if you’re pressed for time, skip it. The coffee and slow braise bring plenty of flavor on their own.
Pair with a simple green salad or crusty bread to round out the meal.
Nutrition
Calories: 323kcal | Carbohydrates: 3g | Protein: 34g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 545mg | Potassium: 640mg | Fiber: 1g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 4mg
