I made this yesterday using beef arm roast that I cut in half to fit in my smaller slow cooker. I browned it according to the recipe then placed it in my slow cooker. I sauteed the onions and garlic, and put them on top. I replaced bouillon cubes with 2tsp Better Than Bouillon soup base and omitted the salt. I used a few teaspoons of dried basil. The roast cooked completely submerged in liquid on low for 8-9 hours, completely fell apart. The gravy was fabulous. I couldn't taste the coffee directly, but there was a depth of flavor that was tasty. Something that tells you, "Secret Ingredient", but you'd never guess coffee. I served it all with mashed potatoes and peas. I will be making it again and am curious to try it with a venison roast.
Wow!Pot roast is one of my all-time favorites. I've tried numerous recipes and they've all bee good. This one, however, is IT! Absolutely Delicious! I used a top round roast & dried basil. After browning the meat & sauteing the onions & garlic, I deglazed the pan with the coffee & transferred everything to a crockpot. I let it cook on low while I was at work. When I got home, I just removed the roast to another dish, then poured the jus into a pot on the stove, stirred in the flour/water mix & let it thicken. The gravy was truly To Die For! I've found my new definite Go-To recipe! Oh, and I did use dried basil as well.
YUM! Used a bit of a dry rub we had on hand and omitted the extra salt.
For anyone saying the gravy (or any gravy) is bland: What goes without saying for anyone who learned to cook from their grandma is that you sear the meat not for the meat's sake, but to make yummy brown stuff stick to the bottom of the pot. Then you add garlic & onions to that yummy brown stuff & cook until THEY start to stick to the pan. Then you pour your liquid (stock, water, wine, whatever) into the pan & scrape up all the yummy brown bits.
Then you cook it for 3 hrs, & thicken the gravy w/ the flour-water mixture at the end.
Cooking (at least western European cooking) is all about the yummy stuff you can make stick to the bottom of the pan then turn into a sauce.
I didn't get a chance to eat it tonight but my husband and 2 kids gave it 5 stars. I tossed it in the crockpot with everything. I sautéed the onions and garlic before putting them in and used 2 tsp. of Better Than Bouillon instead of beef bouillon cubes. My daughter who is the pickiest had two large servings. Definitely going to use this one again. I also threw in cut up red potatoes for the last hour and those were also a hit with it.
Very Delicious... I added carrots and potatoes after an hour of cooking. I then strained the vegetables and added the flour/water mixture. Made a yummy gravy.
Loved this recipe! My grocery didn't have the sirloin tip so I used a pot roast. I wasn't expecting much since it was a cheaper cut of meat but it turned out delicious. The only other change i made to the recipe was I used half the salt since we have been trying to watch our salt intake. I can't wait to make this again using the sirloin tip roast!
I made this for dinner tonight. It turned out really good. Hubby said if he didn't like coffee he might not have liked it as much. I only made a couple of changes. I omitted the bouillon salt and basil. I don't use salt and I didn't have the basil. In its place I used bay leaves sage and Worcestershire sauce. It was super easy and was very tender. My roast took a little under 2 hours since it was about 2lbs.
Amazing delicious flavor!!! I also finished the cooking in my crockpot after searing the beef!
This is average at best. The roast is certainly tender but the gravy and the meat turned out bland - and I followed the recipe to a t-easpoon. Had to use a jar gravy to save the meal!
