Coffee-Braised Pot Roast -- Why Coffee Makes All the Difference!

A broth made with coffee adds rich, deep flavor to this elegant pot roast. We'll help you make this simple, one-pot meal that's perfect for entertaining thanks to a hands-off cooking technique called braising.

Try something new with the family favorite Pot Roast. This bold version is cooked with a surprising ingredient, coffee. And it's cooked along with sweet potatoes for a tasty flavor spin. Start by sprinkling 3 to 3-1/2 pounds of beef chuck roast with a teaspoon of salt and half a teaspoon of ground black pepper on all sides. Heat one tablespoon of vegetable in 4 to 6 quart Dutch oven and brown the meat on all sides. Remove from the pan and set aside. Next, add one large onion that has been halved and sliced, one green sweet pepper that has been cut into chunks and three cloves of minced garlic. Cook and stir for 4 to 5 minutes or until the vegetables are tender and starting to brown. Add one 4.5-ounce can of beef broth, one 8-ounce can of crushed pineapple, 1 tablespoon of instant espresso, half a teaspoon of crushed red pepper and 1/4 teaspoon of all spice. Return the roast to the Dutch oven. Bring to boiling then cover and place in a 325-degree oven for one hour. After an hour, remove the Dutch oven. Add 2 pounds of sweet potatoes that have been peeled and cut into large pieces. Cover and bake an additional 45 to 60 minutes or until the meat and potatoes are tender. Transfer the meat and potatoes to a platter and cover to keep warm. Meanwhile, we'll finish off our sauce. On the stove top, bring the liquid in the pan to boiling. Reduce the heat and simmer uncovered for 10 to 15 minutes or until slightly thickened. Serve the sauce with the meat and potatoes. This is one twist on comfort food that family sure to love.