Savory Pot Roast with Java Au Jus

Prep Time 20 min
Cook Time 2 Hr 30 Min
Servings 4
Difficulty Easy


  • 2 tablespoons Vegetable Oil
  • Salt and pepper
  • 4 to 5 pounds beef eye roast
  • 1 cup brewed Folgers Classic Roast® Coffee
  • 1 (1 oz.) packet onion soup mix
  • 1 1/2 tablespoons balsamic vinegar
  • 2 tablespoons corn starch
  • 1 1/2 teaspoons Garlic powder
  • 1 teaspoon dry thyme leaves
  • 2 bay leaves
  • 1 (8 oz.) package sliced white or portabello mushrooms


  • Step 1

    HEAT oven to 350° F. Pat roast dry with paper towels. Season with salt and pepper. Heat oil in Dutch oven over medium heat. Brown roast on all sides.

  • Step 2

    COMBINE coffee, soup mix, vinegar, corn starch, garlic powder, thyme and bay leaves in medium bowl. Pour over meat. Cover pan. Roast 1 hour; add mushrooms. Roast an additional 1 to 1 1 /2 hours or until desired doneness.

  • Step 3

    DISCARD bay leaves. Remove roast to serving platter. Season gravy with salt and pepper to taste. Serve roast with gravy.

  • Step 5

    FOLLOW directions in steps 1 and 2, placing roast in slow cooker. Cook 5 to 6 hours on HIGH or 8 hours on LOW, until meat is fork tender. Follow step 3 to complete recipe.

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