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Slow-Cooked Coffee Pot Roast

My family raves about my gravy when I prepare this recipe. Whenever I'm fishing for compliments, this pot roast is a sure hit! —Janet Dominick, Bagley, Minnesota
  • Total Time
    Prep: 5 min. Cook: 9-1/2 hours
  • Makes
    12 servings


  • 2 medium onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 boneless beef chuck roast (3-1/2 to 4 pounds), quartered
  • 1 cup brewed coffee
  • 1/4 cup soy sauce
  • 1/4 cup cornstarch
  • 6 tablespoons cold water


  • 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.
Nutrition Facts
4 ounce-weight: 248 calories, 13g fat (5g saturated fat), 86mg cholesterol, 362mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 27g protein.

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Average Rating:
    Jan 7, 2021

    Been using this recipe for years - I just substitute and envelope of onion soup mix in lieu of the cut up onions. Its been a hit with my family and a multitude of guest.

  • Tuffie60
    Dec 9, 2019

    I followed this recipe exactly as I always do before altering it. I was VERY disappointed in the flavor of the gravy!!! It was tasteless!!!! I won't bother trying it again!!

  • chris28304
    Nov 25, 2019

    I added baby potatoes, baby carrots and onion wedges. My husband said it was the best pot roast he has ever had.

  • Rahnee64
    Nov 29, 2018

    Danny 21. A visit to your local optometrist might be in order. There are no mushrooms in the picture. Those are the onions. Enlarge your picture and you can tell.

  • jfjfjfjfjfjfjfjfjfjfjf
    Apr 30, 2018

    Wonderful. I am a huge fan of truly great gravy, and that is just what this recipe makes. I have never made such wonderful beef gravy! The coffee added such a depth of flavor, but was not really identifiable in the finished product. I confess that I did not add the soy sauce, because I'm not a huge fan of it, and did not want to taste soy sauce. It was terrific without it. I also used a flour/milk combination for thickening, as my mom always did. I did also add 2 cups of beef broth when initially assembling the pot roast recipe in the crockpot. I did that so I'd have lots of gravy - which I did, and I have enough leftovers for "gravy bread" just like mom used to serve (which is simply white bread with delicious home-made gravy ladeled over it). Oh, and the meat is fabulously tender. If you think you're someone who can't make good gravy, give this a try. So glad I discovered this recipe. It's definitely my go-to now for pot roast. Highly, highly recommended.

  • Remenec
    Feb 19, 2018

    My family loved this recipe! My daughter is not a big fan of beef roast, but she raved about this slow cooked pot roast! The coffee gave the roast amazing tenderness and flavor!

  • Cookie Crumble
    Feb 12, 2018

    This was great. I used a smaller piece of meat for less servings, but left the sauce the same (should have increased it another half for more gravy). I used low-sodium soy sauce. Definitely a keeper.

  • e
    Jan 31, 2018

    No comment left

  • coffman
    Jan 20, 2018

    This was one of the best pot roasts I have ever made. The gravy was so flavorful. Will definitely be making this again. Thanks for a fantastic recipe!

  • muffbear74
    Oct 22, 2017

    Easy to prepare and yummy. Also good leftover.