Main Dishes Slow-Cooker

Slow-Cooker Tender Pot Roast

This Tender Pot Roast is easy to make and is filled with healthy carrots and baby potatoes. It has a rich-tasting broth made with coffee.
The acidity levels of the coffee tenderizer and amplify the flavor.

This quick and easy Red Cabbage & Kale Coleslaw make a great side dish! Made with a light dressing and roasted pumpkin seeds for extra crunch!

Slow-Cooker Beef Pot Roast


  • Slow cooker


  • 3 pounds beef chuck or round roast
  • 2 packets brown gravy (low-sodium) or au
  • 3 – 4 tablespoons corn starch
  • 1 cup strong brewed coffee
  • 1/2 cup reduced-sodium soy sauce
  • 5 large cloves garlic, minced
  • 1 teaspoon freshly ground black or green pepper
  • 3 tablespoons canola oil
  • 1 pound carrots, peeled and cut into large pieces
  • 1 pound new potatoes
  • 1 large yellow onion, quartered
  • 2 cup beef broth
  • 1/4 cup butter
  • 4 bay leaves


  • Season the beef with salt and pepper to taste.In a large dutch oven, heat 2 tablespoons of oil and sear all sides over medium-high heat until a brown crust forms, about 2 minutes per side.
    Remove beef and set aside.In the same pan, add 1 tablespoon of oil. Pull apart layers of the onion and cook over medium heat stirring often.
    Turn heat down to low. Add garlic cook for 1 additional minute. Add broth, butter, soy sauce, and coffee.
    Heat to a slow simmer, about 4-5 minutes. Add 2 packages of an au jus, whisking to incorporate. Cook for additional 2 minutes.
    Do not allow the mixture to burn. Layer potatoes and carrots on the bottom of the slow cooker.
    Place roast on top and slowly pour au jus mixture over roast. Close lid and cook for 6 to 8 hours on low or 3- 4 on high.Shred beef with 2 forks and return to slow cooker.
    Allow the roast to marinate in the slow cooker for an additional 10 to 15 minutes.