Crock Pot Beef and Coffee Sliders

March 2013

Yes, the Ides of March are upon us, but shortly, so will Spring be. What better time than these last few days of winter to enjoy your slow cooker once more?

This month, we've got a great idea that we're sure you will love - Crock Pot Beef and Coffee Sliders. Yes, that's right, we said "Coffee". Don't wrinkle your nose just yet, and don't worry about the caffeine, you can use decaf if you like. No matter what coffee you use, we guarantee that you will love these sliders!

Try this recipe out and This email address is being protected from spambots. You need JavaScript enabled to view it. to let us know what you think. Bon appetit!


  • 1 - 2 teaspoons olive oil
  • 1 beef roast (3 - 4 pounds)*
  • 1 tablespoon minced garlic
  • 1 cup strong brewed black coffee
  • 1/2 cup beef broth*
  • 2 teaspoons dried thyme
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • salt and pepper to taste
  • slider buns
  • horseradish sauce, if desired

*EZE VEGAN: To veganize this recipe, substitute beef roast with seitan, skipping searing instructions, and substitute beef broth with vegetable broth.

Heat a large saute pan over medium high heat with just enough oil to cover the bottom of the pan. Season the roast with salt and pepper. Place roast in heated pan and brown on all sides. Transfer the roast to a large slow cooker and add the garlic. Pour the coffee and broth over the roast, and add the spices. Cover and cook on low for eight hours.

Remove the roast and shred with fork. Return shredded beef to slow cooker and mix with broth and spices. Spoon shredded beef into a large serving bowl, and pour remaining broth and spices into a medium bowl or gravy boat. Layer the shredded beef on slider rolls and add a teaspoon or two of the reserved broth and spice mixture on top of the beef for added flavor and moisture, if desired.

Garnish sliders with horseradish sauce, if desired. Serve with crispy baked French fries and steamed broccoli. Serves 4 - 6.