Recipe Background
Pot roasts are an American classic and really deliver true flavor. How do you take something so beloved and elevate it? By making this Coffee Pot Roast, that's how! The beef is coated in a spicy, fragrant, coffee-infused spice rub, and then slow-cooked to true melt-in-your-mouth tenderness, with some peppery parsnips and leafy Brussels sprouts, in beef broth to enhance that truly meaty flavor. Served over a creamy polenta with a bite of parmesan cheese, Coffee Pot Roast will impress even the most sophisticated of palates. Let your slow cooker help you whip up something out of your dreams!
Pot roasts are an American classic and really deliver true flavor. How do you take something so beloved and elevate it? By making this Coffee Pot Roast, that's how! The beef is coated in a spicy, fragrant, coffee-infused spice rub, and then slow-cooked to true melt-in-your-mouth tenderness, with some peppery parsnips and leafy Brussels sprouts, in beef broth to enhance that truly meaty flavor. Served over a creamy polenta with a bite of parmesan cheese, Coffee Pot Roast will impress even the most sophisticated of palates. Let your slow cooker help you whip up something out of your dreams!
Ingredients
For the pot roast:
- 1 tablespoon instant espresso coffee powder
- 2 teaspoons ground chipotle chile pepper
- 1/8 teaspoon salt
- 1 (2-pound) beef chuck pot roast boneless, fat trimmed
- 2 teaspoons vegetable oil
- 2 large parsnips peeled and sliced into 1/2-inch-thick pieces
- 1 large red onion cut into thick wedges
- 3 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- 3 cloves garlic minced
- 8 ounces Brussels sprouts trimmed and halved lengthwise, or 1 medium red sweet pepper, seeded and cut into chunks
- 3/4 cup reduced-sodium beef broth
For the optional creamy polenta:
- 2 cups nonfat evaporated milk
- 1 (14.5-ounce) can reduced-sodium chicken broth
- 1 cup yellow coarse-grain polenta
- 3 tablespoons parmesan cheese grated
- 1 tablespoon unsalted butter
- ground black pepper to taste
Directions
- In a small bowl, combine the coffee powder, the ground chipotle chile pepper, and the salt.
- Evenly sprinkle the coffee mixture over the meat, rubbing it in with your fingers.
- Heat the oil in a large nonstick skillet over medium-high heat.
- Add the seasoned meat to the hot oil and brown on all sides, about 3-4 minutes per side.
- Drain the fat from the skillet.
- In a 3-1/2 or 4-quart slow cooker, combine the parsnips, the red onion, the tomato paste, the balsamic vinegar, and the garlic.
- Add the cooked meat and the Brussels sprouts to the slow cooker.
- Pour the beef broth over the beef mixture.
- Cover the slow cooker and cook the beef mixture on low heat until the meat is very tender, about 8-9 hours.
- Use a slotted spoon to transfer the beef and the vegetables to a serving platter and cover with foil to keep warm.
- Transfer the cooking liquid to a medium saucepan and bring to a boil.
- Reduce the heat and simmer the cooking liquid, uncovered, until it reduces to about 1 cup, about 5-8 minutes.
- Slice the meat.
- In a large saucepan, bring the milk and the chicken broth to a boil.
- Reduce the heat to medium-low and slowly whisk the polenta into the milk mixture.
- Cook the cornmeal mixture, stirring frequently, until it thickens, about 8-10 minutes.
- Transfer the saucepan from the heat and stir in the parmesan and the butter.
- Season the polenta with the pepper.
- Serve the beef and the vegetables with the juices and the polenta.
×