Coffee-Braised Pot Roast

By Jahel

Ingredients

• 3-3.5 lb. beef chuck pot roast
• 1 t salt
• 1/2 t pepper
• 1 T vegetable oil
• 1 large onion, halved and sliced
• 1 green sweet pepper, cut into 2" pieces
• 3 cloves garlic, minced
• 3/4 c beef broth
• 1-8 oz. can crushed pineapple (juice packed)
• 1 T instant espresso powder
• 1/4 t crushed red pepper
• 1/4 t ground allspice
• 2 lbs. sweet potatoes, peeled and cut into 2" inch pieces

Details

Servings 8
Preparation time 25mins
Cooking time 185mins

Preparation

Step 1

Preheat oven to 325. Trim fat from beef. Rub beef with salt and pepper. In a 6 qt. Dutch oven, brown beef on all sides in hot oil over medium-high heat. Transfer to plate.
Add onion, green pepper and garlic to pot. Cook and stir 4-5 minutes or until tender and starting to brown. Return beef to Dutch oven. Add broth, pineapple, espresso powder, crushed red pepper and allspice. Bring to boiling.
Cover. Roast 1-3/4 hours. Add sweet potatoes. Cover. Roast 45 minutes-1 hour more until meat and vegetables are tender.
Transfer beef and vegetables to a platter; cover to keep warm. Bring liquid in pot to a boil. Reduce and simmer uncovered for 10-15 minutes or until slightly thickened. Serve sauce with beef and vegetables. Sprinkle with additional crush red pepper, if desired.