Recipes and Cooking Chipotle-Coffee Pot Roast Be the first to rate & review! Espresso powder and ground chipotle pepper add zest to a meat-and-vegetable mixture cooked in your Instant Pot. If you like, make Creamy Polenta on your stovetop and serve the pot roast over the polenta--it's worth the extra effort! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 19, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Slow Cook Time: 8 hrs Total Time: 35 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 2 pound boneless beef chuck pot roast 1 tablespoon instant espresso coffee powder 2 teaspoon ground chipotle chile pepper ⅛ teaspoon salt 2 teaspoon vegetable oil 2 large parsnips, peeled and sliced 1/2 inch thick 1 large red onion, cut into thick wedges 3 tablespoon tomato paste 2 tablespoon balsamic vinegar 3 cloves garlic, minced 8 ounce Brussels sprouts, trimmed and halved lengthwise, or 1 medium red sweet pepper, seeded and cut into chunks ¾ cup 50% less sodium beef broth 1 recipe Creamy Polenta (optional) Creamy Polenta 2 cup nonfat evaporated milk 1 14.5 ounce can reduced-sodium chicken broth 1 cup yellow course-grain polenta (cornmeal) 3 tablespoon grated Parmesan cheese 1 tablespoon unsalted butter Ground black pepper Directions Trim fat from meat. In a small bowl combine coffee powder, ground chipotle pepper, and salt. Sprinkle chipotle mixture evenly over meat; rub in with your fingers. Working in a well-ventilated area, in a large nonstick skillet cook meat in hot oil over medium-high heat until brown on all sides. Drain off fat. In a 3 1/2- or 4-quart slow cooker combine parsnips, red onion, tomato paste, vinegar, and garlic. Add meat and Brussels sprouts. Pour broth over mixture in cooker. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours. Using a slotted spoon, transfer meat and vegetables to a serving platter. Cover with foil and keep warm. Transfer cooking liquid to a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until reduced to about 1 cup. Slice meat. If desired, serve meat and vegetables over Creamy Polenta. Drizzle with the reduced cooking liquid. Creamy Polenta In a large saucepan bring milk and broth just to boiling. Reduce heat to medium-low and slowly whisk in cornmeal. Cook for 8 to 10 minutes or until mixture is thick, stirring frequently. Remove from heat. Stir in cheese and butter. Season to taste with pepper. Makes about 4 cups. Karla Conrad For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker. Once the food is out of your slow cooker liner, simply dispose of the liner. Do not lift or transport liner with food inside. Pressure Cooker Directions: Trim fat from meat. Cut meat into six pieces. In a small bowl combine coffee powder, ground chipotle pepper, and salt. Sprinkle chipotle mixture evenly over meat; rub in with your fingers. In a 6-quart pressure cooker cook meat, half at a time if necessary, in hot oil over medium-high heat until brown on all sides. Remove from cooker; set aside. Drain fat from cooker. Add broth, tomato paste, vinegar, and garlic to cooker; stir to combine. Add the cooking rack to cooker; place meat on rack. Top with parsnips, red onion, and Brussels sprouts. Lock lid in place. Bring to pressure over high heat; immediately reduce heat to stabilize and maintain pressure. Cook for 15 minutes. Remove from heat; set aside to depressurize cooker. Transfer meat and vegetables to a serving platter. Continue as directed in Step 4. Rate it Print Nutrition Facts (per serving) 288 Calories 8g Fat 16g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 288 % Daily Value * Total Fat 8g 10% Saturated Fat 3g 15% Cholesterol 98mg 33% Sodium 304mg 13% Total Carbohydrate 16g 6% Total Sugars 6g Protein 36g Vitamin C 34.9mg 175% Calcium 68mg 5% Iron 4.1mg 23% Potassium 957mg 20% Folate, total 67.9mcg Vitamin B-12 2.8mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.