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–+ servings
Plate with coffee pot roast and veggies.
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5 from 1 vote

Slow Cooker Coffee Pot Roast

Add a unique twist to your pot roast by adding freshly ground coffee and a homemade mocha spice rub.
Prep Time15 minutes
9 hours
Total Time9 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 6
Author: Sarah Olson

Equipment

Ingredients

Mocha Rub (this is enough for a few recipes):

  • 2 Tbsp. finely ground coffee beans or instant coffee
  • 2 Tbsp. coarse salt
  • 2 Tbsp. smoked paprika
  • 2 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1 Tbsp. cocoa powder
  • 1 Tbsp. black pepper
  • 1 tsp. sweet paprika
  • 1 tsp. ground coriander
  • 1 tsp. chili powder
  • 1 tsp. ground ginger

Roast:

  • 2 Tbsp. olive oil
  • 3 lbs. chuck roast
  • 1 sweet onion cut into 8 pieces
  • 1 cup brewed coffee
  • 1 cup beef broth
  • 3 Tbsp. balsamic vinegar
  • 3-4 sprigs fresh thyme
US Customary - Metric

Instructions

  • Combine the ingredients for the rub and store in an air tight container until ready to use.
  • Rub the roast with olive oil, then coat all sides heavily with the coffee rub.
  • Place the onion in the bottom of slow cooker. Lay the meat on top of the onion.
  • Pour the coffee, broth and vinegar around the roast, being careful not to pour on the roast so you don’t wash the rub off the meat.
  • Add the sprigs of thyme and place the lid tightly on the slow cooker.
  • Turn on high for 5 hours, or low for 9 hours, or until the meat is very tender.

Notes

  • The Coffee Rub will make enough to do multiple roasts, just store in an air-tight container until ready to use.
  • While it isn’t necessary to sear this roast, you can sear it well to give it a blackened crust before adding to the slow cooker.
  • You can cook some potatoes or carrots with the roast, or cook them separately so they don’t get a coffee, cocoa flavor.
  • Make a gravy using the broth, it is really delicious.
  • What to serve with this roast? Potatoes, carrots, salad or any vegetables.
  • Storage: Store in an airtight container in the refrigerator for up to 5 days. The meat may be frozen for 3 months.

Nutrition

Calories: 503kcal | Carbohydrates: 11g | Protein: 46g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 2693mg | Potassium: 966mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1472IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 6mg

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