Pot roast, one of the most comforting foods out there. If your family likes meat and potatoes (much like my husband), this recipe will be a hit!  The gravy is so delicious and you can’t even tell the base is coffee, I swear!  I don’t think I’ll make a pot roast any other way now, it was that good!

Slow Cooker Coffee Braised Pot Roast

Makes 8 servings (or more depending on roast size)

1 boneless lean beef roast (I used a sirloin tip roast). Mine was around 1.2kg (2.6 pounds), but you could use up to  1/2 to 4 pounds
2 cloves of garlic, grated or minced
1 large onion, sliced thinly
1 1/2 cups small mushrooms
1 cup brewed coffee
3 Tbsp low sodium soy sauce
1 tsp pepper
3-4 Tbsp cornstarch
1/4 cup water

Place half of onions in slow cooker base. Place roast on top. Mix together coffee and soy sauce and pour over roast. Add in garlic, mushrooms, pepper and rest of onions. Cover and cook on HIGH for 3-4 hours, or LOW for 7-8 hours.

When roast is finished, remove roast from slow cooker. Mix cornstarch with water and place in slow cooker to make the gravy. Cover and allow to cook for 5-10 minutes until thickened.

I served with baby potatoes cooked separately (not included in nutrition)

Nutrition (per 4 oz meat with sauce) Calories: 218 Fat: 7.6g (2.8g saturated) Carbs: 8.2g Sugars: 0.3g Fiber: 0.7g Sodium: 262mg Protein: 27.8g