EMMA'S DINNER DILEMMA

 Coffee-Braised Pot Roast Directions

Coffee-Braised Pot Roast Directions

Makes: 8 servings
Prep Time: 30 mins
Bake Time: 2 hrs 30 mins to 2 hrs 45 mins at 325°F

Ingredients:

• 3 pounds beef chuck pot roast
• 1 teaspoon salt
• 1/2 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)
• 3/4 cup beef broth
• 1 (8 oz) can crushed pineapple (juice-pack)
• 1 tablespoon instant espresso or French roast coffee powder
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon ground allspice
• 2 pounds sweet potatoes (peeled, halved lengthwise, and cut into 2-inch pieces)
• Crushed red pepper (optional)

Instructions:

1. Preheat the oven to 325°F.
2. Trim excess fat from the beef pot roast. Rub it with salt and black pepper for an extra kick!
3. In a 6-quart Dutch oven, heat vegetable oil over medium-high heat. Brown the roast on all sides, then transfer it to a plate.
4. Add onion, sweet pepper, and garlic to the Dutch oven. Sauté for 4-5 minutes until tender and starting to brown.
5. Return the roast to the Dutch oven. Mix in beef broth, crushed pineapple (with juice), espresso powder, crushed red pepper, and allspice. Bring it to a boil for that rich flavor infusion!
6. Cover and bake for 1 hour and 45 minutes.
7. Add sweet potatoes to the Dutch oven. Cover and bake for an additional 45 minutes to 1 hour, until everything is tender and delicious.
8. Transfer meat and vegetables to a platter and cover to keep warm.
9. Bring the liquid in the Dutch oven to a boil. Reduce heat and simmer uncovered for 10-15 minutes until slightly thickened.
10. Serve the sauce over the meat and potatoes. Optional: Sprinkle with additional crushed red pepper for that extra zing!

Makes: 8 servings
Prep Time: 30 mins
Bake Time: 2 hrs 30 mins to 2 hrs 45 mins at 325°F

Ingredients:

• 3 pounds beef chuck pot roast
• 1 teaspoon salt
• 1/2 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)
• 3/4 cup beef broth
• 1 (8 oz) can crushed pineapple (juice-pack)
• 1 tablespoon instant espresso or French roast coffee powder
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon ground allspice
• 2 pounds sweet potatoes (peeled, halved lengthwise, and cut into 2-inch pieces)
• Crushed red pepper (optional)

Instructions:

1. Preheat the oven to 325°F.
2. Trim excess fat from the beef pot roast. Rub it with salt and black pepper for an extra kick!
3. In a 6-quart Dutch oven, heat vegetable oil over medium-high heat. Brown the roast on all sides, then transfer it to a plate.
4. Add onion, sweet pepper, and garlic to the Dutch oven. Sauté for 4-5 minutes until tender and starting to brown.
5. Return the roast to the Dutch oven. Mix in beef broth, crushed pineapple (with juice), espresso powder, crushed red pepper, and allspice. Bring it to a boil for that rich flavor infusion!
6. Cover and bake for 1 hour and 45 minutes.
7. Add sweet potatoes to the Dutch oven. Cover and bake for an additional 45 minutes to 1 hour, until everything is tender and delicious.
8. Transfer meat and vegetables to a platter and cover to keep warm.
9. Bring the liquid in the Dutch oven to a boil. Reduce heat and simmer uncovered for 10-15 minutes until slightly thickened.
10. Serve the sauce over the meat and potatoes. Optional: Sprinkle with additional crushed red pepper for that extra zing!