I heart leftovers...
3 posts
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Becki 
729 posts
Posted 8 months ago
It takes so much stress off when I don’t have to plan dinner EVERY night. Tonight’s meal required a small amount of planning, but it will pay off in spades because 1) it’s a crock-pot meal and will not require much intervention in the late afternoon, when the kids get home from school, and 2) It makes delicious leftovers. Plan ahead a little, get a lot.
Company Pot Roast
1 3-4 pound chuck roast
2 onions, cut in eighths
2 cloves of garlic, minced
1 cup brewed coffee
1/4 cup soy sauce
Put one onion, cut in eighths, in the bottom of a 5 quart crock pot. Top with chuck roast. Sprinkle garlic atop and top with second cut-up onion. Pour coffee and soy sauce over all. Cook on low 8-9 hours. If desired, remove cooking juices to a saucepan on stove top, heat to boiling. Stir in 1/4 cup cold water which has been well mixed with 3 Tbsp. cornstarch. Cook over medium heat until thickened.
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Cooper
87 posts
Posted 8 months ago
Coffee!!!!!! So, tell me, what does that do to the flavor? I make my pot roast with canned tomatoes, carrots, onion, celery. I love the idea of coffee and soy sauce. I am so curious!
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Becki
729 posts
Posted 8 months ago
You really don’t taste the coffee. It, the soy sauce, and the juices from the beef just combine to make a really rich tasting gravy. BTW, I was home yesterday and keeping an eye on the crock pot—it really only needed about 6 hours on low to be cooked to perfection. I think I do remember now that it got a little dry the last time I made it because I left it in as long as the recipe called for it to cook.
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