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Chipotle-Coffee Pot Roast

Chipotle-Coffee Pot Roast

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  • Makes: 6 servings
  • Prep 35 mins
  • Slow Cook 8 hrs to 9 hrs (low) or 4 to 4 1/2 hours (high)

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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 polentaits worth the extra effort!

Ingredients

  • 1 2 - 3 - pound boneless beef chuck pot roast
  • 1 tablespoon instant espresso coffee powder
  • 2 teaspoons ground chipotle chile pepper
  • 1/8 teaspoon salt
  • 2 teaspoons vegetable oil
  • 2 large parsnips, peeled and sliced 1/2 inch thick
  • 1 large red onion, cut into thick wedges
  • 3 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 3 cloves garlic, minced
  • 8 ounces Brussels sprouts, trimmed and halved lengthwise, or 1 medium red sweet pepper, seeded and cut into chunks
  • 3/4 cup 50% less sodium beef broth
  • 1 recipe Creamy Polenta (optional)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Tip

  • 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.

Tip

  • 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.

Creamy Polenta

Ingredients

  • 2 cups nonfat evaporated milk
  • 1 14 1/2 - ounce can reduced-sodium chicken broth
  • 1 cup yellow course-grain polenta (cornmeal)
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon unsalted butter
  • Ground black pepper

Directions

  1. 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.

Nutrition Facts

(Chipotle-Coffee Pot Roast)

Servings Per Recipe 6, cal. (kcal) 288, vit. A (IU) 626, pro. (g) 36, calcium (mg) 68, Fat, total (g) 8, sat. fat (g) 3, Riboflavin (mg) 0, chol. (mg) 98, Thiamin (mg) 0, Monounsaturated fat (g) 3, Pyridoxine (Vit. B6) (mg) 1, carb. (g) 16, Niacin (mg) 9, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 3, Polyunsaturated fat (g) 1, Folate (µg) 68, sugar (g) 6, Potassium (mg) 957, fiber (g) 4, sodium (mg) 304, vit. C (mg) 35, iron (mg) 4

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