Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

I have been making this for 20 years and people really like it. It makes a wonderful gravy similar to my grandmother's. Don't let the coffee scare you--it will NOT have a coffee flavor!

Ingredients Nutrition


  1. Salt and pepper roast and dredge in flour. Heat oil in dutch oven (you can also use bacon drippings if you prefer) and add roast. Brown roast on all sides.
  2. Cover roast with onion rings and add coffee and broth. Cover and simmer on stovetop for 1 1/2 hours.
  3. Add carrots and potatoes and 1 tsp salt. Cover and continue cooking for 30 more minutes or until vegetables are tender.
  4. Remove roast and vegetables to serving dish. Keep remaining liquid in dutch oven.
  5. Mix 2 cups water,1/4 cup flour, and 1/2 tsp salt; blend with whisk until smooth. Add mixture to reserved liquid in dutch oven. Cook, while stirring with whisk until thickened.
  6. Serve with roast and vegetables.


Most Helpful

This was okay; am not sure the coffee addition enhanced anything. The pot roast was very ordinary, but the vegetables and gravy tasted good. We enjoy pot roasts #27208 and #51501 more--sorry, American in Paris, for not enjoying this roast as much as you do.

ladyfingers April 18, 2007

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