Solid and dependable, but kind of boring. That’s how many people would describe pot roast. Sure, it fills you up–but too often it borders on bland.
Nothing wakes up a pot roast recipe like a cup of strong black coffee. This “Cup o’ Joe” pot roast gets a dose of deep mocha goodness from its special ingredient. Watch eyebrows go up all around the table thanks to this perky take on traditional pot roast.
3 1/2 lbs. chuck roast
1 cup of strong black coffee (brew 2 and drink one while you cook!)
2 cups of beef stock
1 large white onion, halved
1 cup sliced or chopped carrots
1 clove of minced garlic
2 tbsp. olive oil
1/4 cup of dark soy sauce
2 bay leaves
½ tsp. of oregano
- Preheat the oven to 300 degrees Fahrenheit
- On your stove, heat olive oil in a large pot over medium-high heat. Brown the onion halves in the pot. When browned, remove them and set aside in a mixing bowl.
- Put the carrots into the same pot and stir frequently until lightly browned (1-2 minutes). Move them into the mixing bowl with the carrots.
- If needed, add more oil to the pot so the bottom has a shallow coating. Sear the roast in the pot until nicely seared on each side (around a minute per side depending on heat). Remove the roast and set aside.
- Turn the burner to high heat. Add a cup of beef broth to the pot to deglaze it (scrape the bottom with a spatula or whisk). Return the roast to the pot and sprinkle the oregano on top. Add the coffee and enough beef stock to cover the meat halfway (don’t wash off the oregano!).
- Add the carrots, onions, garlic, soy sauce, and bay leaves to the pot.
- Cover with the lid. Roast about 3 1/2 hours.
- Check the roast when time expires. It should fall apart easily.