Pot Roast Recipe
When comfort food meets bold flavor, you get this Pot Roast Recipe. It’s everything we love about a classic Sunday dinner, tender beef, rich gravy, and caramelized onions—but with a modern twist. The coffee rub adds depth and earthiness, balancing beautifully with the natural sweetness of onions. The result? A roast that’s savory, slightly smoky, and full of complexity, yet still familiar enough to gather everyone around the table.
Love a great meal that the family can enjoy? Then try our Roasted Chicken and Gravy dinner or the best turkey with this Dry Brine Turkey.
Is there anything more comforting than a Pot Roast Recipe? I love the smell of dinner slowly cooking away in the oven, filling the house with wonderful aromas. Then to present the family with a gorgeous roast dinner, priceless!!
Why I Love This Recipe
- Comfort meal
- Family meal
- Perfect for a Sunday dinner
- Love the aroma in the house
- All in one pot
Helpful Items for This Recipe
This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge to you.
5.5 Quart Oval Enameled Cast Iron Dutch Oven Pot with Lid
Stoneware Serving Platter – 16.4″ x 11.5″ – Semi-Matte White
Ingredients for Pot Roast
Recipe Ingredients
For the Coffee Rub:
Finely ground coffee – Freshly ground beans give the rub deeper flavor. A dark roast works great for boldness, but medium roast gives a more balanced taste. Can I use instant coffee instead of ground beans? Yes, but use only 1 tablespoon since instant coffee is more concentrated.
Light brown sugar – This, along with the coffee, gives you a delightfully brown crust when searing.
Smoked paprika, salt, black pepper, garlic powder, ground cumin, cayenne pepper (optional) – Here are the spices that are used. You can omit the cayenne pepper if you like.
For the Roast:
3–4 lb chuck roast – Chuck has the right balance of fat and connective tissue that breaks down beautifully when slow-braised. Brisket or round roast works, but may be leaner.
Olive oil – This is used for searing the roast.
Onions and garlic cloves – Simple onions and garlic add a lot to the beef.
Rosemary, fresh thyme, bay leaves – These are the herbs that we used for the roast.
Beef broth, brewed coffee, red wine vinegar – These liquid ingredients add so much flavor, also giving acidity, depth and deliciousness. Do I have to use red wine vinegar? No, but I recommend it. You can swap the red wine vinegar for extra beef broth or more brewed coffee. Vinegar just adds a rich acidity that balances the flavors.
Will the roast taste like coffee? Not exactly—coffee doesn’t make it taste like your morning cup. Instead, it adds a deep, earthy bitterness that balances the sweetness of the onions and brown sugar in the rub.
How to Make a Pot Roast
Preheat oven to 300 degrees.
In a small bowl, mix together coffee, brown sugar, smoked paprika, salt, pepper, garlic powder, cumin, and cayenne.
Pat the chuck roast dry. Rub the coffee spice mixture all over, pressing it in to coat well.
In a large Dutch oven or heavy oven-safe pot, heat olive oil over medium-high heat. Sear the roast on all sides until a deep crust forms (about 3–4 minutes per side). Remove roast and set aside.
Pour in the beef broth, brewed coffee, and red wine vinegar, scraping up any browned bits from the bottom of the pot.
In the same pot, add the sliced onions and garlic. Cook for 3–4 minutes over medium heat, until slightly softened.
Return the roast to the pot. Add rosemary, thyme, and bay leaves. Cover tightly with a lid.
Transfer to the oven and braise for 3 ½ to 4 hours, or until the roast is fork-tender.
How do I keep the roast from being tough? Toughness usually means it needs more time. Keep cooking low and slow until it’s fork-tender.
Remove from the oven and let rest 10–15 minutes before slicing or shredding. Discard bay leaves and herb stems.
Little Chef’s Secrets
Helpful Tips and FAQs
- Don’t Skip the Sear – Searing the roast locks in flavor and builds a crust that adds depth to the final dish. Be patient and let each side get a deep brown crust.
- Low & Slow Wins – Resist the urge to crank up the oven temp. The magic happens with time. Cooking at 300°F ensures tender, juicy meat.
- Check Liquid Levels – Halfway through cooking, peek inside the Dutch oven. If liquid looks low, add a splash of broth to prevent drying out.
- Rest Before Serving – Letting the roast sit for 10–15 minutes before slicing keeps juices inside the meat, not on the cutting board.
- Can I make this ahead of time? Yes! Pot roast tastes even better the next day. Store in the fridge (with liquid) and reheat gently in the oven or on the stove.
- What if I don’t have a Dutch oven? You can sear the roast in a skillet, then transfer everything (roast + liquid + veggies) into a roasting pan or covered oven-safe dish. Make sure it’s tightly sealed with foil.
- Can I make this in a slow cooker instead of the oven? Yes! Sear the meat first, then transfer to a slow cooker with the rest of the ingredients. Cook on LOW for 8–9 hours or HIGH for 5–6 hours, until fork-tender.
Pot Roast Recipe
Ingredients
Equipment
Method
- Preheat oven to 300 degrees.
- In a small bowl, mix together coffee, brown sugar, smoked paprika, salt, pepper, garlic powder, cumin, and cayenne.
- Pat the chuck roast dry. Rub the coffee spice mixture all over, pressing it in to coat well.
- In a large Dutch oven or heavy oven-safe pot, heat olive oil over medium-high heat. Sear the roast on all sides until a deep crust forms (about 3–4 minutes per side). Remove roast and set aside.
- Pour in the beef broth, brewed coffee, and red wine vinegar, scraping up any browned bits from the bottom of the pot.
- In the same pot, add the sliced onions and garlic. Cook for 3–4 minutes over medium heat, until slightly softened.
- Return the roast to the pot. Add rosemary, thyme, and bay leaves. Cover tightly with a lid.
- Transfer to the oven and braise for 3 ½ to 4 hours, or until the roast is fork-tender.
- Remove from the oven and let rest 10–15 minutes before slicing or shredding. Discard bay leaves and herb stems.
