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
Instructions
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.
Recipe by Dining with Alice at https://diningwithalice.com/comfort-foods/crockpot-coffee-pot-roast/