Crock Pot Coffee Pot Roast Recipes

CROCK POT COFFEE POT ROAST

Steps:

• Directions:
• Pat dry the pork roast with a paper towel and in a small bowl combine the coffee grounds, 1 tsp salt (reserve remaining salt for after cooking), ground pepper, brown sugar and ground chocolate. Rub this dry mixture over the roast.
• Heat oil in a large skillet over medium-heat. Brown roast on all sides. When finished, add potatoes and carrots to the crock pot and place meat on top. Pour coffee over the meat and place lid on crock pot and cook on low for 8 hours.
• If desired, once roast is cooked, drain liquid and bring liquid to a boil in a small sauce pan. In a small Tupperware container shake 1 TB of corn starch and ¼ cup cold water. Shake until combined and add to the liquid on the stove. Return to boil, keep stirring and remove from heat. It will thicken and become coffee gravy to serve with the meal.
• Salt pot roast to taste after cooking with remaining 1 tsp salt.
• Directions:
• Pat dry the pork roast with a paper towel and in a small bowl combine the coffee grounds, 1 tsp salt (reserve remaining salt for after cooking), ground pepper, brown sugar and ground chocolate. Rub this dry mixture over the roast.
• Heat oil in a large skillet over medium-heat. Brown roast on all sides. When finished, add potatoes and carrots to the crock pot and place meat on top. Pour coffee over the meat and place lid on crock pot and cook on low for 8 hours.
• If desired, once roast is cooked, drain liquid and bring liquid to a boil in a small sauce pan. In a small Tupperware container shake 1 TB of corn starch and 1/4 cup cold water. Shake until combined and add to the liquid on the stove. Return to boil, keep stirring and remove from heat. It will thicken and become coffee gravy to serve with the meal.
• Salt pot roast to taste after cooking with remaining 1 tsp salt.

SLOW-COOKED COFFEE POT ROAST

Steps:

• Place half of the onions in a 5-qt. slow cooker. Top with garlic and half of the beef. Top with remaining onion and beef. Combine coffee and soy sauce; pour over beef. Cover and cook on low until meat is tender, 9-10 hours. , Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high until gravy is thickened, 30 minutes.

CROCK-POT COFFEE POT ROAST

Steps:

• 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.
• Cover; cook on low until beef is tender, 6-8 hours, turning roast once or twice. Slice beef; serve with broth and onions.

CROCK POT CHUCK ROAST WITH COFFEE

Steps:

• Quarter the beef roast.
• Place half of the onions and garlic in the bottom of the crock pot.
• Add half the beef.
• Repeat.
• 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.

SLOW COOKER POT ROAST

Steps:

• Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
• Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
• Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
• Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY

Steps:

• Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
• Sprinkle the onion soup pack and top with vegetables and water.
• Cook on low for 8 hours, or high for 4-5 hours.
• Enjoy!

AWESOME SLOW COOKER POT ROAST

Steps:

• In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
• Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

SLOW-COOKER POT ROAST

Steps:

• In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
• Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
• Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.