Crock Pot Chuck Roast with Coffee
Here's an easy recipe that will use up your extra coffee!
- Ready In:
- 8hrs 10mins
- 2 large yellow onions
- 4 cloves garlic, minced
- 4 lbs chuck roast
- 1 cup brewed strong coffee
- 1⁄4 cup soy sauce
- 1⁄4 cup cornstarch
- 8 tablespoons 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.
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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.1Reply
The roast smelled terrific when we walked in the house after letting it cook in the crockpot all day. I couldn't wait to try it, so I ended up putting the juices in a saucepan to thicken on the stove. I shredded the meat and served the meat and gravy over noodles. I could see adding mushrooms to the crockpot. I enjoyed the dish but the rest of the family didn't care for it, so I probably will not make it again.Reply
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