Coffee Braised Pot Roast
This easy-to-make Pot Roast is full of flavor and perfect for Sunday Dinner. Comfort Food at its best!!!!
Servings: 6 Servings
Calories: 490kcal
Ingredients
Pot Roast
- 3 Pounds Chuck Roast
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
- 2 Tablespoons Olive Oil
- 1 Large Onion
Sauce
- 1 Cup Cold Brewed Coffee We used Scoot's Coffee
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Worcestershire Sauce
- ¼ Cup Dijon Mustard
- 1 Tablespoon Beef Bouillon
- 3 Cloves Garlic minced
- 1 Cup Water
Instructions
Pot Roast
- Pre Heat Oven to 350 DegreesMix together: Cold Brewed Coffee, Brown Sugar, Worcestershire Sauce, Dijon Mustard, Beef Bouillon, and minced Garlic
- Salt and Pepper on all sides of the Roast.
- Heat Olive Oil in a Large Pan.Sear all sides of the roast for about one minute per side
- Remove the Roast from the Pan. While pan is still hot, add one cup of water to deglaze the Sauté pan and set aside.
Bake Roast
- Slice the Onion
- Place onion slices on the bottom of a casserole dish
- Place the Pot Roast on top of the onions
- Pour the deglazed pan drippings from the sauté pan into the sauce mixture
- Pour the sauce over the Roast
- Loosely cover the casserole dish with foil
- Place the Roast into the oven. Bake for 2 ½ Hours.Remove the Roast from the casserole dish.Strain the sauce and use it as an Au Jus or make a gravy. (Discard the Onion).
- Serve with your favorite side dish
Notes
The Drippings from the Roast can be used to make a gravy or as an Au Jus.
Nutrition
Calories: 490kcal | Carbohydrates: 9g | Protein: 44g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 759mg | Potassium: 874mg | Fiber: 1g | Sugar: 6g | Vitamin A: 29IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 5mg