Coffee and cacao add bold depth of flavor to this hearty roast. Though they may seem out of place in a savory roast recipe, the coffee and cacao flavors blend beautifully with the beef and bring out its deeper notes.

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Ingredients

• 3 lb roast Medium Shoulder Roast (2.5 - 3 lbs)

• 2 medium, cut in 1/4" slices Yellow Onion

• 5 cloves, peeled Garlic

• 1 Tablespoon Dark Roast Coffee

• 1 teaspoon Dark Cacao

• 1/3 cup Beef Broth

• 1/4 cup Soy Sauce

• 1 cup Water

• 4 tablespoons Cornstarch

• 1/4 cup Cold Water for dissolving cornstarch

• 2 Tablespoons Olive Oil

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Directions For Crock Pot:

Turn Crock Pot on High.  Drizzle 2 Tablespoons of Olive Oil in bottom of pot.  Add onions and garlic, and top with roast.  As the onions caramelize, pour 1 cup of boiling water over cacao and coffee in a small saucepan and steep for 10 minutes.  

Strain coffee/cacao as you pour it into the crock pot.  Add Beef Broth and soy sauce  Cover and turn setting to LOW.  Cook for 10 hours.

30 minutes to 1 hour before serving, dissolve corn starch in cold water and stir into the pot liquor.  Cover and cook another 30 minutes or until gravy thickens.

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Directions For Instant Pot:

Pour 1 cup of boiling water over cacao and coffee in a small saucepan and steep for 10 minutes.  While coffee is steeping, turn Instant Pot on Saute and drizzle Olive Oil into pot.  Add Garlc and onions and stir as onions caramelize, about 4 minutes.  Top with roast, beef broth, and soy sauce.  Strain coffee as you pour it into the Instant Pot.  

Turn Instant Pot OFF

Secure lid and set Instant Pot to slow cook for 10  hours.