Prep 10 mins
Cook 8 hrs
Here's an easy recipe that will use up your extra coffee!
- 2 large yellow onions
- 4 clove garlic, minced
- 1814.36 g chuck roast
- 236.59 ml brewed strong coffee
- 59.14 ml soy sauce
- 59.14 ml cornstarch
- 118.32 ml cold water
- Quarter the beef roast.
- Place half of the onions and garlic in the bottom of the crock pot.
- Add half the beef.
- 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.
This was a great recipe and very easy. My roast was small so I reduced the onions to a quarter cup of diced sweet onion, half a clove garlic, hot instant coffee, and Tamari (instead of soy sauce - less salty). At the end the cooking time, the chuck was removed to add the whisked cornstarch mixture carefully into the liquid, whisking all until well blended. Then I put the meat back in for half an hour on high. The sauce thickened to produce a rich delicious dark gravy and the meat was moist and succulent. It was easier to shred the meat than slice it with a knife it because it was so tender. I served the meat and gravy over hot egg noodles. Awesome comfort food. Definitely a keeper recipe.
Di, We really enjoyed this dish. The gravy was very rich, dark and had a great onion flavor. I recently bought my first crock pot and this recipe was the "maiden voyage". The only thing I did different was to brown my roast first on the stove then deglaze the pan with the coffee. I will be making this again.
I cooked up the onions first as the crock pot just doesn't cook 'em enough for me. I just put the onions in and the meat on top, added the rest of the ingredients and let 'er rip!! With mashed potatoes it was a great comfort dish. Thanks Di