This recipe is from my church back home’s secretary, Tammy. It is SUCH an easy recipe, and I think I’ve made it three times in the last month or so! It doesn’t get any easier than this. Try it!!

Coffee Beef
(or, as we like to call it, “Best Roast EVER!”)

Spray your crock pot with canola oil. Place your roast inside (buy a cheap roast… I promise it will be tender!).
To your crock pot, add the following:
1 medium onion, chopped
2 garlic cloves, minced
some carrots, if desired (I always add these… because carrots cooked like this taste soooo good!)
1 cup of brewed coffee
1 can beef broth (I substitute 2 Tbsp. soy sauce and enough water to make 1 cup)

Sprinkle with dried basil and cracked pepper.

If your roast is frozen, cook on high for 2 hours, then turn it to low and cook for 4 to 5 hours.

If your roast is thawed, cook on low for 6 to 7 hours.

When finished, let rest for a few minutes before slicing (put on a plate and cover with foil).

You can use the drippings to make gravy… but I usually don’t because the roast is so good by itself!Enjoy!

I’m pretty sure this recipe made enough to feed an army! (Should have invited company over.) It turned out really well, so I’ll share the recipe with you. Let me know if you make yours a different way!

Crockpot Lasagna

Brown ground beef (I used 1 lb.) and drain. Add chopped onion and garlic. Add cans of tomato sauce (I used three). Season with basil and oregano (fresh or dried). Simmer on low.

Place a ladle-full of sauce in the bottom of your slow cooker. Make sure the bottom is covered.

Break uncooked lasagna noodles to fit in crockpot and layer over the sauce.

Spread ricotta cheese over the noodles. On top of this, layer fresh spinach and other veggies as desired (I’d like to try mushrooms next time).

Top with shredded mozzarella cheese.

On top of this, pour more meat sauce.

Continue layering in this order (noodles, ricotta, spinach, mozzarella, sauce) until you reach the desired amount of layers. End with noodles.

Over all, pour 1/4 cup of water (I put the water in an empty tomato sauce can and swished it around before pouring over).

Cook on high for 4 hours (or less). You may need to push the top noodles down towards the end of the cooking time if they are curling up or too dry (yes, it’s okay to open your crockpot to do this).

Top individual pieces with a sprinkle of mozzarella cheese.

If you make this in a 6.5 qt. crockpot like I did, expect this to feed 10-12 people!