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Really Good Pot Roast

  • Prep Time Prep: 30 Mins
  • Cook Time Cook: 210 Mins
  • Serves Serves: 6-8
Chef Reina Gascon-Lopez

Chef Reina Gascon-Lopez

Chef Notes

Ingredients

Steps

Really Good Pot Roast

Chef notes

Pot roast is one of those dishes that are quintessential for the winter months. And for good
reason: it’s delicious, low-maintenance, and easily feeds a crowd. I wanted to jazz up a
classic by using Spice Tribe’s Mombacho Café blend which is a combination of flavors
and spices that are very nostalgic to me: espresso, garlic, cumin, and citrus. I figured
these would work beautifully with a chuck roast, simply seared, paired with veggies and
rice for a complete meal.
The recipe calls for using the Mombacho Café blend in addition to ground espresso, but
don’t fret. The coffee flavor works really well with beef and adds a great depth and body
to the sauce the meat braises in. Don’t skip out on that ingredient, trust me here.
There’s a solid amount of prep, mostly cutting vegetables into large chunks and layering
flavors, but once you get the pot roast into the oven, you can honestly set your timer
and forget about it until the roast is done. Easy and low-maintenance dinners are
always in heavy rotation at home. Let’s get cooking!

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Ingredients

  • Prep time Prep time: 30 Mins
  • Cook time Cook time: 210 Mins
  • Total time Total time: 240 Mins
  • Serves Serves: 6-8
  • 2-3 lb whole chuck roast
  • 2 tsp kosher salt (see things to remember)
  • Spice Tribe Mombacho Cafe Spice Blend, as needed
  • 5 medium shallots, peeled and halved (see things to remember)
  • 4 small carrots, peeled and cut into large chunks
  • 2 large parsnips, cut into large chunks
  • 3 celery stalks, cut into large chunks
  • 4 large garlic cloves, crushed
  • 4 cups unsalted beef stock
  • 1 tsp ground espresso
  • 1 tbsp tomato paste
  • 2 tsp anchovy paste
  • 1 packet onion soup mix
  • 1 tsp aged sherry vinegar or red wine vinegar
  • 1 tsp ground Spice Tribe Late Harvest Black Peppercorns
  • 2 small bay leaves
  • Dark brown sugar, to taste
  • 1 lb whole creamer potatoes
Mombacho Café Nicaraguan Blend

Mombacho Café Nicaraguan Blend

$10
Late Harvest Black Peppercorns

Late Harvest Black Peppercorns

$10
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Steps

Step 1 -

Preheat the oven to 300°F.

Step 2 -

Season the chuck roast with kosher salt and rub the Spice Tribe Mombacho Café
Spice Blend all over. Set aside.

Step 3 -

In a large oven-safe Dutch oven or roasting pan, add enough grapeseed oil to lightly
coat the bottom of the pot. Over medium heat, sear the shallot halves (cut-side down)
until slightly charred, about 2-3 minutes. Set aside. Working in batches, repeat the same
process with the carrots and parsnips, getting the edges slightly crisp, about 3-4
minutes. Set aside. Do the same for the celery and garlic, making sure not to burn the
garlic cloves. Set aside with the rest of the vegetables in a medium mixing bowl.

Step 4 -

Once you’ve crisped up the veggies, sear the chuck roast, about 4 minutes on each
side without moving it to develop a nice crust. Make sure to get the edges of the chuck
roast as well. Remove the partially cooked and seared chuck roast and set aside.

Step 5 -

Deglaze the pot with the unsalted beef broth, scraping up any bits from the bottom of
the pot. Stir in the ground espresso, tomato paste, anchovy paste, onion soup mix, aged
sherry vinegar, black pepper, and dark brown sugar. Bring to a simmer and make sure
everything is combined. Taste the braising liquid and adjust the seasoning to your liking
with kosher salt, black pepper, and more dark brown sugar if needed.

Step 6 -

Turn the heat off. Place the chuck roast back into the center of the pot. Surround the
beef with the crisped vegetables and whole creamer potatoes. Cover with a tight-fitting
lid and place into the preheated oven.

Step 7 -

Bake for 3 hours or until the meat is falling apart when moved with a fork or spatula.
Serve with rice and a simple green salad for a solid dinner!

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Things to remember

Depending on the size and weight of the whole chuck roast, use 1 teaspoon per
pound of meat. As for the shallots, if you’re unable to find them, you can use 1 large red
onion in its place.

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