Crock-Pot Coffee Pot Roast

Submitted by Busters friend

"From the Tribune Food & Drink Weekly."

 

• Ready In: 6hrs 10mins
• Ingredients: 9
• Serves: 10

ingredients

• 2 large onions, thinly sliced
• 1 (3 lb) rump roast or (4 lb) chuck roast
• 14 1⁄2 ounces chicken broth
• 2 garlic cloves, minced
• 2 bay leaves
• 1 cup strong brewed coffee
• 1⁄4 cup soy sauce
• 1 teaspoon dried oregano leaves
• 1⁄2 teaspoon black pepper, freshly ground

directions

1. Place half of the onions in a slow cooker; top with roast. Top roast with remaining onions, broth, garlic, bay leaves, coffee, soy sauce, oregano and pepper to taste.
2. Cover; cook on low until beef is tender, 6-8 hours, turning roast once or twice. Slice beef; serve with broth and onions.

Reviews

[evewitch]

I had saved this thinking to use up leftover coffee (which I always seem to have, and I hate waste!). I didn't really think you could taste any seasoning in the meat at all when it was cooked. There seemed to be too much liquid unless you were trying for soup. I actually put quite a bit of the liquid in a bowl with the meat and some cooked broccoli that I had planned to serve on the side. It was ok like this and the broth was flavorful, but I really didn't like the texture of the meat. And I re-confirmed that the meat was not good when I ate the leftovers without the broth (my son threw it away while he was cleaning up). I would not make this again.

 

[HatesTooCook]

Won't rate it 'cause maybe it was just our tastebuds. We didn't care for this too much, just had a funny taste for us. Also it was a really nice rump roast but it came out really tough, not sure if the cofee had something to do with that or not. Thanks for the recipe still...as I like trying recipes with a different twist on traditional dishes.