Go Back
–+ servings
Tara Noland

Pot Roast Recipe

5 from 1 vote
Whether you’re hosting a cozy family dinner, prepping a make-ahead meal for the week, or looking to elevate a traditional pot roast, this recipe delivers.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: dinner, Main Course
Cuisine: American
Calories: 676
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Coffee Rub:
  • 2 tablespoons finely ground coffee dark roast works best
  • 2 tablespoons light brown sugar
  • 2 teaspoons smoked paprika
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper optional, for heat
For the Roast:
  • 3 –4 lb chuck roast
  • 3 tablespoons olive oil
  • 4 large onions sliced
  • 4 garlic cloves smashed
  • 1 ½ cups beef broth
  • 1 cup brewed coffee hot or cooled
  • 2 tablespoons Red Wine Vinegar
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves

Equipment

Method
 

  1. Preheat oven to 300 degrees.
  2. In a small bowl, mix together coffee, brown sugar, smoked paprika, salt, pepper, garlic powder, cumin, and cayenne.
  3. Pat the chuck roast dry. Rub the coffee spice mixture all over, pressing it in to coat well.
  4. 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.
  5. Pour in the beef broth, brewed coffee, and red wine vinegar, scraping up any browned bits from the bottom of the pot.
  6. In the same pot, add the sliced onions and garlic. Cook for 3–4 minutes over medium heat, until slightly softened.
  7. Return the roast to the pot. Add rosemary, thyme, and bay leaves. Cover tightly with a lid.
  8. Transfer to the oven and braise for 3 ½ to 4 hours, or until the roast is fork-tender.
  9. Remove from the oven and let rest 10–15 minutes before slicing or shredding. Discard bay leaves and herb stems.

Nutrition

Serving: 1gCalories: 676kcalCarbohydrates: 4gProtein: 66gFat: 44gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gTrans Fat: 2gCholesterol: 233mgSodium: 1025mgPotassium: 1198mgFiber: 0.4gSugar: 3gVitamin A: 339IUVitamin C: 1mgCalcium: 72mgIron: 8mg

Notes

See the post for more information, photos and tips. 

Tried this recipe?

Let us know how it was!