Some mornings we see the coffee pot has only one cup of coffee left over and we don’t want to waste it by pouring it out. If the left over coffee wasn’t our favorite Sasquatch Coffee maybe it wouldn’t be so hard to watch it go down the drain. We have 3 easy and delicious solutions to utilize that leftover coffee without wasting it. The first solution is to make a coffee popsicle out of your leftover beverage, simply add your cream and sugar then pour in a popsicle mold or small paper cup, don’t forget the stick and then freeze before enjoying. Learn another way to use your excess coffee below.
Slow Cooker Coffee Pot Roast
Ingredients
- 2 medium onions, sliced
- 2 cloves minced garlic
- 12 oz. sliced mushrooms
- 1 boneless beef chuck roast, quartered
- 1 1/2 cups fresh brewed coffee
- 1/4 cup low-sodium soy sauce
- 1/4 cup cornstarch
- 6 Tbsp. water
Directions
In a 5-quart slow cooker, place half of each the sliced onions, mushrooms and minced garlic. Layer half the beef on top of the vegetables, then pour the remaining onions, mushrooms, garlic and beef into the cooker.
In a small bowl, stir together the coffee and soy sauce. Pour the mixture over the beef.
Cover your slow cooker, then turn to low heat. Let the meat cook for 9 to 10 hours or until it is tender.
Thirty minutes before you’re ready to serve, mix together the cornstarch and water in a small bowl. Pour the liquid into the slow cooker, then stir well. Cover and cook for an additional 30 minutes on high heat.
SRC: Learn how to make Coffee-Fig Compote with your excess coffee at: www.sunriseseniorliving.com/blog/june-2015/3-ways-to-use-excess-coffee.aspx