- (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
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.
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.