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Java Pot Roast

This pot roast is so simple, you set it, forget it and eat it because your slow cooker does all the work.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: beef, Slow Cooker
Cuisine: American
Keyword: pot roast
Servings: 6 -8
Calories: 292kcal


  • 1 eye of round roast about 4 lbs
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 1 clove garlic minced
  • 2 tsp orange zest
  • 1 cup strong brewed coffee San Francisco Bay Fog Chaser or Organic Rainforest is perfect
  • 1/2 cup soy sauce I use low-sodium


  • 1/4 cup cornstarch
  • 6 tbsp cold water


  • Heat a large skillet with 1 tbs of the oil. Brown meat on all sides. Remove from pan and place it in a 4-6 quart slow cooker.
  • Add the remaining 1 tbs oil to the skillet and saute the onion and garlic for 3-5 minutes.
  • Add the coffee and soy sauce to the same skillet and scrape up all the browned bits (this is called "deglazing"). Stir in the orange zest
  • Add the entire contents of the skillet--the onions, garlic, zest and the coffee/soy sauce to the slow cooker.
  • Cover and cook on low 6-8 hours, high 4-6 hours. Check at the MINIMUM time because all slow cookers cook differently.
  • When meat is done, remove it and set it on a platter and tent with aluminum foil so it can rest and remain warm while you make the gravy.
  • Mix the cornstarch and water in a small bowl. Turn the slow cooker to high. Whisk in the cornstarch/water mixture and allow it to come to a boil. Cook for 15 minutes.
  • Slice the roast and serve with the gravy.


Serving: 1serving | Calories: 292kcal | Carbohydrates: 8g | Protein: 36g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 1167mg | Potassium: 599mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 37mg | Iron: 4mg