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Black Velvet Pot RoastBlack Velvet Pot Roast

Black Velvet Pot Roast

By: Jamie – Rio Hondo, TX - 1st Place Winner 2015

"This is my Sunday Dinner Roast. I lost my mother-in-law before I could get her Roast recipe out of her. I knew I could never duplicate hers so I set out to make one as memorable but, all my own. This is the recipe I came up with through much trial and error. I just kicked it up by changing to Black Velvet coffee. It is so smooth. My family loves this roast and asks me to make it all the time."

This is a fan-submitted recipe. It was also tested in the kitchen of the Door County Coffee Cafe.

  • 1 Cup Strong Brewed Black Velvet Coffee
  • 2/3 Cup Soy Sauce
  • 1 Tablespoon Cinnamon
  • 1 Teaspoon Cloves
  • 1/2 Teaspoon Ginger
  • 1 Teaspoon Onion Powder
  • 1 Tablespoon Brown Sugar
  • 1 31/2 pound Pot Roast


  1. In a 1 Gallon freezer bag mix together, brewed Black Velvet Coffee, Soy Sauce, Cinnamon, Cloves, Ginger, Onion powder and Brown Sugar.
  2. Add Roast and seal to marinade for at least 1 hour.
  3. Preheat oven to 325 degrees F.
  4. Place marinated Roast in a 9 X 13 baking pan. Pour 1/4 cup of marinade over Roast.
  5. Cover with Aluminum Foil and roast 2 hours to 2 1/2 hours.
  6. Rest 10 minutes before cutting.