We regret to inform you we recently made the difficult decision to discontinue the Millstone brand due to low consumer demand and limited retail distribution of the products.

While we are continually reviewing our product offerings to best meet the needs of our consumers, this discontinuation is a long-term decision.

Limited amounts of product will be available for purchase on our Online Store while supplies last. You may also be able to find Millstone at select retailers until inventory has run out.

We appreciate your loyal support for the Millstone brand.

Millstone® Savory Pot Roast with Java Au Jus

As delicious as it looks-and a perfect main dish for up to six people.

Prepares In:
20 minutes
4 to 6


  • Crisco® Original No-Stick Cooking Spray
  • 2 teaspoons Crisco® Pure Vegetable Oil
  • 4 to 5 pounds beef chuck-eye roast
  • 1 cup brewed Millstone® 100% Colombian Ground Coffee
  • 1 (1 oz.) packet onion soup mix
  • 1 1/2 tablespoons balsamic vinegar
  • 2 tablespoons corn starch
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon thyme leaves
  • 2 bay leaves
  • 1 (8 oz.) package sliced white or portabello mushrooms


  1. HEAT oven to 350°F. Heat oil in Dutch oven over medium heat. Pat roast dry with paper towels. Season generously with salt and pepper. Brown roast on all sides.
  2. COMBINE coffee, onion soup mix, balsamic vinegar, corn starch, garlic powder, thyme and bay leaves in a medium mixing bowl. Pour coffee mixture over meat; cover pan. Roast 30 minutes per pound, about 2 1/2 to 3 hours or until firm but tender, turning meat every hour. Add mushrooms to gravy during last hour of roasting.
  3. DISCARD bay leaves. Skim fat from gravy, if desired. Season to taste with salt and pepper. Serve roast with gravy.


  1. COAT inside of slow cooker with no-stick cooking spray. Follow directions in steps 1 and 2 placing roast into slow cooker for 5 to 6 hours on HIGH or about 8 hours on LOW, until meat is fork tender. Follow step 3 to complete recipe.