Coffee-Braised Pot Roast

Categories: Beef Main Dish

Ingredients

• 3 to 3 1/2 lb. beef chuck pot roast
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 Tbsp vegetable oil
• 1 large onion, halved and sliced
• 1 green sweet pepper, cut into 2-inch pieces
• 3 cloves garlic, minced
• 3/4 cup beef broth
• 1 (8 oz.) can crushed pineapple (juice-pack)
• 1 Tbsp. instant espresso powder
• 1/4 tsp. crushed red pepper
• 1/4 tsp. ground allspice
• 2 lb. sweet potatoes, peeled and cut into 2-inch pieces
• Crushed red pepper

Directions

1. Preheat oven to 325 degrees. Trim fat from beef. Run beef with salt and black pepper. In a 6-quart Dutch oven, brown beef on all sides in hot oil over medium-high heat. Transfer to a plate.

2. Add onion, green pepper, and garlic to pot. Cook and stir 4 to 5 minutes or until tender and starting to brown. Return beef to Dutch oven. Add sweet potatoes. Cover. Roast 45 minutes to 1 hour more or until meat and vegetables are tender.

3. Transfer beef and vegetables to a platter; cover to keep warm. Bring liquid in pot to boiling. Reduce heat. Simmer, uncovered, 10 to 15 minutes or until slightly thickened. Serve with additional crushed red pepper.

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