Dinner

Slow Cooker Coffee Pot Roast Recipe

ByElena Hart February 18, 2026February 18, 2026

Introduction

This Slow Cooker Coffee Pot Roast is a rich and flavorful twist on a classic comfort dish. Infused with a unique blend of coffee and spices, it becomes tender and aromatic after hours of slow cooking. Perfect for a hearty family meal with minimal effort.

A white plate holds three main layers in an organized manner: shredded brown roast beef at the front with visible texture and fat, two orange carrots placed diagonally on each side, and large chunks of golden yellow potatoes behind the beef, all covered lightly in glossy brown gravy. The plate sits on a white marbled surface with a silver fork on its left side. In the background, there are two more white plates with similar food, a small jar of seasoning with a wooden spoon, and a white cup filled halfway with brown gravy. The setting is well-lit and inviting, showing a cozy meal. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tbsp. finely ground coffee beans or instant coffee
2 Tbsp. coarse salt

2 Tbsp. smoked paprika
2 Tbsp. garlic powder

1 Tbsp. onion powder
1 Tbsp. cocoa powder

1 Tbsp. black pepper
1 tsp. sweet paprika
1 tsp. ground coriander

1 tsp. chili powder
1 tsp. ground ginger
2 Tbsp. olive oil

3 lbs. chuck roast
1 sweet onion (cut into 8 pieces)
1 cup brewed coffee

1 cup beef broth
3 Tbsp. balsamic vinegar
3-4 sprigs fresh thyme

Instructions

Step 1: Combine the finely ground coffee, coarse salt, smoked paprika, garlic powder, onion powder, cocoa powder, black pepper, sweet paprika, ground coriander, chili powder, and ground ginger in a bowl. Store the rub in an airtight container until ready to use.
Step 2: Rub the chuck roast with olive oil, then coat all sides generously with the coffee spice rub, pressing it into the meat.
Step 3: Place the cut onion pieces in the bottom of the slow cooker. Lay the seasoned roast on top of the onion.

Step 4: Carefully pour the brewed coffee, beef broth, and balsamic vinegar around the roast, avoiding pouring liquid directly onto the meat to preserve the rub.
Step 5: Add the fresh thyme sprigs on top or around the roast and secure the slow cooker lid firmly.
Step 6: Cook on high for 5 hours or low for 9 hours, until the meat is very tender and easily pulls apart.

Tips & Variations

Use instant coffee if you don’t have access to finely ground beans; it dissolves easily and still delivers great flavor.
For extra depth, sear the roast in a hot pan before rubbing and slow cooking to lock in juices.
Swap thyme for rosemary or add a bay leaf for a different herbal note.

Storage

Store leftover roast in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or a covered pan with a splash of beef broth to keep it moist.