Recipes and Cooking Coffee-Braised Pot Roast 4.4 (14) 1 Review Instant espresso powder, crushed pineapple, crushed red pepper and more bring sweet heat to this pot roast and sweet potato dinner. 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 Published on January 1, 2014 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 2 hrs 30 mins Total Time: 3 hrs Servings: 8 Jump to Nutrition Facts Ingredients 3 - 3 ½ pound beef chuck pot roast 1 teaspoon salt ½ teaspoon ground black pepper 1 tablespoon vegetable oil 1 large onion, halved and sliced 1 green sweet pepper, cut into 2-inch pieces 3 cloves garlic, minced ¾ cup beef broth 1 8 ounce can crushed pineapple (juice-pack) 1 tablespoon instant espresso or French roast coffee powder ¼ teaspoon crushed red pepper ¼ teaspoon ground allspice 2 pound sweet potatoes, peeled, halved lengthwise, and cut into 2-inch pieces Crushed red pepper (optional) Directions Preheat oven to 325°F. Trim fat from meat. Rub meat with salt and black pepper. In a 6-quart Dutch oven brown roast on all sides in hot oil over medium-high heat. Transfer to a plate. Add onion, sweet pepper, and garlic to Dutch oven. Cook and stir for 4 to 5 minutes or until onion and garlic are tender and starting to brown. Return roast to Dutch oven. Add broth, pineapple, espresso powder, the 1/4 teaspoon crushed red pepper, and allspice. Bring to boiling. Bake, covered, for 1 3/4 hours. Add potatoes. Bake, covered, for 45 minutes to 1 hour more or until meat and vegetables are tender. Transfer meat and vegetables to a platter; cover to keep warm. Bring liquid in Dutch oven to boiling. Reduce heat. Simmer, uncovered, for 10 to 15 minutes or until slightly thickened. Serve sauce with meat and potatoes. If desired, sprinkle with additional crushed red pepper. Andy Lyons Rate it Print Nutrition Facts (per serving) 345 Calories 9g Fat 24g Carbs 40g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 345 % Daily Value * Total Fat 9g 12% Saturated Fat 3g 15% Cholesterol 111mg 37% Sodium 539mg 23% Total Carbohydrate 24g 9% Total Sugars 9g Protein 40g Vitamin C 16.2mg 81% Calcium 102mg 8% Iron 4mg 22% Potassium 937mg 20% Folate, total 35.6mcg Vitamin B-12 3.2mcg Vitamin B-6 1.1mg *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.