Pot roast rubbed with coffee and chocolate and cooked in your Crock Pot for Crock Pot Coffee Pot Roast.
This is one of my very favorite recipes and I love the ease of making it in the Crock Pot. Here’s the video when I made this recipe on The Happi House.
There are so many things about weekends that I love. Coffee is certainly one of them. We weren’t always in love-in fact I used to only take my coffee covered in anything creamy and sugary that was sure to cover up the actual coffee flavor. Ahh but things change and for me it was after Wes was born and I was wandering my house with non-sleeping children at all hours of the night, that dark beverage each morning was my confidence in getting through the day.
The winter here in Minnesota has been like that fog that you experience when you have non-sleeping children; you know it won’t last forever but it is really hard to see beyond what is currently happening. I’ve been turning to my Crock-Pot for some comfort food love to get through this unbearable winter. Usually once a week we come home to a crock pot full of something yummy and recently I’ve been making this coffee pot roast. I guess it reminds me of the comfort of a cup of coffee. Oh and did I mention that it also has chocolate? This is a perfectly rich and earthy roast that you can make right in your Crock Pot.
First you start with a 3.5-4lb pork or beef roast. You can buy a beef chuck roast or pork butt or shoulder. For this Coffee Pot Roast we are going to pat it dry and then rub it with coffee grounds, salt, pepper, brown sugar and sweet ground chocolate. Then we are going to brown in on all sides for 2-4 minutes.
I love how when you brown the roast it has a beautiful chocolate coffee caramel flavor. Yes, I totally tasted it. I know it’s not cooked. It was still delicious.
Then get your veggies ready. I like to use mini potatoes and carrots. I usually cut of the ends but I never peel my carrots. Ain’t nobody got time for that.
Get those veggies nestled nice in your Crock-Pot and then put your roast right on top. Then we are going to drink a half a pot of coffee. Oh wait. That’s what I do. Nevermind. Ok, next we are going to put one cup of coffee over the roast. Only one because we really can’t spare any more coffee than one cup. Am I right?
Cook on low for 8 hours and you have yourself Crock Pot Coffee Pot Roast. Looking for a leftover idea for Pot Roast? Try my Pot Roast Pizza.
- 3.5-4 lb Pork Loin End Roast, Pork Butt/Shoulder or Beef Chuck Roast
- 2 TB Coffee Grounds
- 2 tsp Salt, divided
- 1 tsp Ground Pepper
- ¼ cup Brown Sugar
- ¼ cup Ghirardelli Sweet Ground Chocolate
- ¼ cup Vegetable Oil
- 8 ounces Carrots
- 1½ lb Potato Medley
- 1 cup Coffee
- 1 TB Corn Starch
- 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.
Ingredients Instructions
