Rating: 4.5 stars
14 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Instant espresso powder, crushed pineapple, crushed red pepper and more bring sweet heat to this pot roast and sweet potato dinner.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

30 mins
2 hrs 30 mins
3 hrs


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

345 calories; fat 9g; cholesterol 111mg; saturated fat 3g; carbohydrates 24g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 9g; protein 40g; vitamin a 10494IU; vitamin c 16.2mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 9.4mg; vitamin b6 1.1mg; folate 35.6mcg; vitamin b12 3.2mcg; sodium 539mg; potassium 937mg; calcium 102mg; iron 4mg.