Coffee-Rubbed Slow Cooker Pot Roast

This red-wine and coffee-rubbed pot roast is the perfect blend of flavor for your next slow cooker meal.


– 1  Yellow Onion – 4  Large Carrot – ½  Jalapeno (optional) – 2 Tablespoons Ground Espresso – Salt And Pepper, to taste – 3 pounds Beef Chuck Roast – 1 Tablespoon Olive Oil – 2 cups Beef Stock

– ½ cups Dry Red Wine – 1 Tablespoon Minced Garlic – 2 Tablespoons Tomato Paste – 1  Bay Leaf – 1 teaspoon Apple Cider Vinegar – ½ Tablespoons Butter – 1 cup Sliced Mushroom – 3 Tablespoons Flour


Cut onion wedges, carrots into 1-inch slices, and dice jalapeño (if included) and set aside.  

Wait 10 minutes after applying espresso, salt, and pepper to the roast. To create a light crust and seal in flavor,   

sear roast on all sides for 2 minutes in a hot pan with olive oil.  

Start slow cooker on low with all ingredients except butter, mushrooms, and flour. Cook until roast is cooked, 8–10 hours.  

Heat butter in pan and saute mushrooms for 3 minutes on each side 15 minutes before serving (or until faintly browned).  

Turn off heat, mix flour and mushrooms, and add to roast. Serve with thick bread or mashed potatoes.  

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