Slow Cooker Au Jus Pot Roast

I actually had my stove break and decided to cook this griddle style everything was in a pot including the potatoes, carrots, and rice. Everyone loved it I also glazed the roast with the tsp of Worcestershire as directed and then I used McCormick smoky Montreal steak seasoning and it was the right amount of flavor and spice it melted into the meat and veggies! I would also recommend increasing the 8 oz of tomato sauce to 16 oz and filling the can with water to not only get the remaining sauce but allow the sauce to liquify without burning the food.

Made this for our Christmas gathering and everyone really liked it. Super easy too. Nice and juicy and tender.

BLAH! Dry, tough, tasteless, and with the price of beef today, this was a gamble that didn’t pay off. I had to toss it into the Instant Pot after all was said-and-done, just to try to salvage the meal. I think all of those who are raving about what an amazing meal this is, must have pretty bland taste.

I made this today and just went back for another helping. I did not miss the heavy gravy. I did, however, miss the veggies. To me, pot roast has to have potatoes and carrots. But I did not add them at the beginning. I chopped up a potato, a carrot, two stalks of celery, and an onion. Tossed them with salt and pepper then dropped them in on the sides of the meat with about 2 1/2 hours left to cook. They came out fine – not mushy. The au jus was wonderful. So much flavor! I saved all the leftover juice. I’ll figure out something to do with it later. Maybe I’ll make a soup that needs a little help with flavor. Too good to waste.

Easy and delicious. Full body flavor, moist and tender. Has become family favorite.

Followed the recipe exactly, cooking for 9 hours on low. It was dry, dry, dry. No one wants the leftovers. They did say the jus helped.

Absolutely delicious! The juice was so good with no thickening. I did put sliced onions and crushed garlic under the roast, substituted thyme for oregano and added potatoes and carrots half-way through just to have a complete meal. Yum!

I cooked a 4 lb. pot roast in oven approx. 3.5 hrs. At 325. It was awesome. You wouldn’t know there was coffee or tomato sauce but just a delicious combo!! We had it for Christmas dinner. Threw in potatoes carrots onions and mushrooms!! Definitely a keeper!!

OK. So this is the first review I have ever left although I use this website constantly. This was excellent. My husband raved about it. I did put onions in the bottom before adding the meat. After about 6 hours I added potatoes and carrots for a full meal in one pot. Other then that it was made as stated. The meat was so tender. The extra liquid I used to make beef stew with the leftover meat.

I wanted a new recipe for a pot roast and liked the description of this one. I did not use the slow cooker because of the cook time. I instead used a heavy SS pot for use on the stove. I followed the directions but substituted Spicy Montréal Steak seasoning, I also used a large white onion, just because. I also used a quarter cup of red wine to deglaze the pan prior to cooking the meat. This turned out fantastically good and the meat stayed moist. It has made excellent sandwiches. The extra spice gave a mild bite but not any burn. The gravy I made from pan drippings was a bit strong, but thinned nicely. I’ll make this again.

Pot Roast is probably my favorite food but I use a very simple recipe so thought I would try something new. This was the BEST pot roast I have ever had! We sent a few portions home with a friend for him and his daughter but she was out and he ended up eating the whole thing. He called us back afterwards and said thank you about 10 times! Only one serving left for the hubby and that entire meal is done. The only thing I did different was put chunked yellow onions, baby carrots and chunked red potatoes underneath a 3.5 lb roast and cooked on high for about 5 1/2 hours – it was totally worth making. This is now my go-to recipe!

I hate coffee and was very worried about making this recipe. I also didn’t have all of the ingredients and had to modify a bit. It turned out spectacular. I used one cup of weak coffee, a cup of beef broth instead of a bouillon cube, added onion slices, garlic cloves and a cubed sweet potato. No Worcester in the house, so I added a dash of soy sauce and red wine. I know, lots of changes, but everything else was the same and I wouldn’t have tried it if not for this recipe.

I did follow all the instruction but I have to add 3 pc bayleaf and on the final hour , I added the potato, carrots & celery. Taste so much better. Overall, it taste DELICIOUS!!

Put this pot roast in the Instant Pot for about 1 hour, turned it off and added carrots for an extra 3 minutes. No meat could have been more tender. I think maybe my coffee was a tad too strong because I think I tasted it a bit. My guys loved it so I will make it again, just with less-strong coffee. Other pot roast recipes are just as good as far as I’m concerned.

This was fabulous! The coffee made a nice dark au jus. You could also thicken it up to make a gravy. I did not have oregano so I used an Italian herb mix.

This recipe turned out really well. Normally, the first time around I try to make the recipe exactly as it is written. IF I like it I will usually make changes/additions at that time. This time because of the Coronavirus hoarding I was unable to get tomato sauce and used spaghetti sauce instead and left out the oregano because I thought that that might be a bit much considering I used spaghetti sauce- Great Value traditional sauce from Walmart. It was outstanding. The spaghetti sauce didn’t quite dissolve like the author describes the tomato sauce doing. You have a decent amount of spices floating around, which I didn’t mind at all. My family demanded that I save the liquid from the roast for later use! A definite addition to my repertoire.

I expected to taste some of the individual flavors of the ingredients, but I did not. This is a good slow cooker roast recipe though. I added 1/2 chopped onion and baby carrots at the beginning, otherwise made was written. Was very good, but not much different than any other pot roast recipe. I used a sirloin tip roast that was about 2.5 lbs, cooked in slow cooker for 5 1/2 hrs.

Tried this after seeing it in the Aug/Sep 2019 AllRecipes Magazine. Followed recipe exactly. It cooked on low for 11.5 hours. Turned out extremely tender and flavorful. The coffee and tomato sauce add to the richness of the au jus but it does not taste like either. My 20-something son and his friend LOVED it and I must say this recipe has given me the best results of any pot roast recipe in the crock pot. THANK YOU!

It’s good. Like others have said, the seemingly odd ingredients work well together. I thought it could have a bit more kick. I added potatoes, onions and celery.

Added onions, mushrooms & potatoes for a full meal!

The coffee was a genius base for the Au jus. I only used a 2.5lb chuck roast but I had a ribeye that I didn’t want to go to waste so I pan seared it and threw it in there with the roast. Both cuts of meat fell apart they were so amazing. After reviewing the other reviews, I opted to add a third cup of coffee and half bouillon for extra sauce and boy am I glad I did. Once the meat was done, I thickened the gravy up in a pot with corn starch. I froze it to have with mashed potatoes any time. Next time I may throw some carrots and potatoes in there too.