Try this Amish pot roast recipe with a special twist - it's made with coffee! This slow-baked dish is easy to make and perfect for a family dinner or special occasion.
1 tablespoon vegetable oil
3 pounds pot roast, trimmed of fat
2 onions, sliced
1/4 cup soy sauce, plus more if needed
1 cup brewed coffee, plus more if needed
2 bay leaves
1 clove garlic, minced
1/2 teaspoon dried oregano
Preheat the oven to 300 degrees F.
Heat the oil in a heavy skillet over high heat. Add the pot roast and sear on all sides.
Place one of the sliced onions in the bottom of a roasting pan. Pour the soy sauce and coffee over the onion. Add the bay leaves, garlic, and oregano.
Place the seared pot roast on top of the onion layer. Sprinkle the remaining onion slices over the top of the roast.
Cover the roasting pan tightly with foil. Place the roast in the oven and bake at 300 degrees F for 3 1/2 to 4 hours, or until the roast it tender and cooked through. Baste the pot roast every hour with the pan juices, adding additional soy sauce or coffee if needed.
Remove the pot roast from the oven and let sit, covered, for 10 minutes before slicing and serving. The pan juices can be thickened with flour or cornstarch to make a gravy, if desired.
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reviews & comments
October 31, 2014
I have made this recipe over the course of many years... It is the best. The juices are rich and flavorful. *Great* a French Dip... yes, use a cup of brewed coffee...
I have used this exact recipe for over 20 years and it is the best ever! So rich. I think the way the recipe is worded confused the second reviewer. She mentions coffee grounds which suggests she may have used a cup of dry coffee in her preparation rather than a cup of liquid leftover brewed coffee. I suggest the recipe on this site be updated to clarify liquid coffee should be used.
January 17, 2007
I seared the meat as directed, then put it on low in a crock pot for 6 hours. It came out tender, but I didn't like the grounds of coffee all over. I rinsed the meat before serving, and did not use the excess as gravy because I didn't want my guests to stay awake all night! The flavor was good, but I would not make this recipe again.
Oh my! I believe you are supposed to use brewed coffee, not coffee grounds, in this recipe.
November 30, 2006
This is one of my families favorite recipes. I make it in the crockpot on low all day. I take the juices (return the roast to the crockpot), chill briefly (to make the fat easier to separate) and thicken with a cornstarch slurry. Serve with mashed potatoes and a green vegetable.