Ancho Espresso Rubbed Pot Roast
Who doesn’t love a good hearty Seattle fall time inspired crock pot recipe? I love this ancho espresso rubbed pot roast recipe because it combines two very different spices, espresso instant coffee and ancho powder, and melds into a wonderful rich and deep in flavor dish. The smokiness of the ancho blends perfectly with the pot roast that has been rubbed with espresso. The Brussels Sprouts and other vegetables come out tasting almost like they have been braised and caramelized. It truly is a very complex flavorful dish but in the best way. If you have a low spice tolerance, I would recommend omitting the ancho chile powder. – Kara
Serves 6
Ingredients:
- 3 pounds of lean boneless beef chuck pot roast
- 1 tablespoon of instant espresso coffee powder
- 1 tablespoon of ancho chile powder
- Garlic Salt to season
- 1 large parsnip, peeled and sliced
- 1 large red onion, sliced into thick wedges
- 6 tablespoons of tomato paste
- 3 tablespoons of balsamic vinegar
- 12 ounces of Brussels sprouts, halved
- 2 cups of 50% less sodium beef broth
Directions:
Add the peeled and sliced parsnip and the sliced brussels sprouts in the crock pot. Season with garlic salt.
Then add the ancho chile powder and balsamic vinegar and mix.
Then add the beef broth and tomato paste and mix thoroughly.
Massage the espresso powder thoroughly into the meat.
Heat up a pan on medium heat just to brown the meat. Once meat is browned, drain all the fat.
Place meat on top of the vegetable mixture in the crock pot. Cover and cook on high for 4 hours or on low for 7-8 hours.
Once done, slice the meat and serve with the vegetables and broth.
I suggest making this with mashed sweet potatoes or mashed garlic cauliflower.
Servings: 6 | Calories per serving: 138 | Fat: 5.6 g | Carbs: 15.3 g | Net Carbs: 11.5 g | Protein: 7.8 g
