Coffee and Spice Seared Pot Roast

In this recipe coffee and cocoa pair with cinnamon, garlic, chili, oregano, cumin and mustard for delicious and aromatic results.  The spice rub also adds a subtle texture to the meat.  I made the mistake of adding the rub in the dish where I mixed my spices so I wasn’t able to use the leftover rub again.  Instead I recommend you keep them separate and spoon the rub onto your meat as you go.  Be careful not to overcook the roast in the oven, you want it to be a little pink in the middle.  The outside will look dark from the coffee but won’t taste burned.  You could also make this in the crockpot and cooking for 6-8 hours on low.  Either way I promise your kitchen will smell amazing!  DSC_0510

What to buy (serves 3-4):

  • 2 tablespoons ground coffee beans
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon cinnamon
  • 1/2 tablespoon garlic powder
  • 1/2 teaspoon ground chili powder
  • 1 tablespoon dried oregano
  • 1 tablespoon cumin
  • 1 teaspoon mustard powder
  • 1 teaspoon sea salt
  • 1 tablespoon canola oil
  • 2-3 pound beef chuck roast
  • 1 yellow onion, halved and sliced
  • 1/2 cup beef broth

What to do:

  • preheat oven to 350 degrees
  • mix all spice rub ingredients together and rub all over the roast
  • heat oil in a skillet over medium to medium high heat
  • place the roast into the hot skillet and sear for 3-4 minutes on each side until you have a nice crust on both sides
  • place your sliced onions in the bottom of a pan and after searing, put the roast in the pan on top of the onions
  • add the broth and cook for 20-25 minutes, depending on how thick your roast is








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