Coffee Braised Pot Roast

Coffee Braised Pot Roast is a slow cooker recipe that works incredibly well, especially if you have a cheaper cut of beef. It’s loaded with flavor and requires very little work!

Save Recipe Print

Prep Time: 10

Cook Time: 5

Course: Dinner

Cuisine: American

Servings:

Calories: 441kcal

Author: Heather Tullos

Equipment

Slow Cooker

Ingredients

Roast

3-4 pound beef chuck roast
kosher salt to taste
black pepper to taste
2 tablespoons vegetable oil

Vegetables

2 onions thinly sliced
4 cloves garlic finely minced
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
3/4 cup strong coffee
2 tablespoons balsalmic vinegar
3 cups potatoes peeled, coarsely chopped
3 stalks celery halved lengthwise and then halved
7 carrots quartered lengthwise and then halved

Optional

2 tablespoons cornstarch

Instructions

Season all sides of the beef chuck roast with the kosher salt and coarse ground pepper.
Heat the vegetable oil in a large skillet over medium high heat. Brown the beef on all sides in the hot skillet. Reduce the heat to medium and remove the roast to your slow cooker.
Add the onions to the hot skillet and sauté until soft and golden. Then add the garlic, thyme, kosher salt, onion powder, and black pepper. Cook for another minute and then pour in the coffee and balsamic vinegar. Bring to a boil. Reduce the heat and simmer for another minute. Empty the contents of the skillet into the slow cooker.
If you are using potatoes, add them to the slow cooker now.
Cover and slow cook on high for 5 hours OR on low for 7-8 hours.
Halfway through the cook time, add the carrots and celery.
When the roast is done, remove it and the vegetables to a serving plate. Spoon drippings over the meat and veggies to serve, or use the drippings to make gravy.

Optional Gravy

Ladle the drippings into a saucepan and whisk in the cornstarch until it's thickened over medium heat. Serve the roast with the gravy.

Notes

This gravy is the fast cheatey way to make gravy. If you know how to make a traditional brown gravy with a roux, go nuts. My aim here was easy!
For better success with gravy made from cornstarch, add the cornstarch to a large liquid measuring cup or small bowl. Add a SMALL amount of the drippings and vigorously whisk until smooth. NO LUMPS! Then heat the remaining drippings in a small saucepan and slowly pour in the slurry you just made. Cook over medium heat, stirring often, until it's thickened.
Recipe adapted from Eating Well.

Nutrition

Did you like this recipe? Sign up for emails for more recipes, tips, inspiration, and good vibes