Pot roast is one of those dishes that’s quintessential for the winter months. And for good reason: it’s delicious, low-maintenance, and easily feeds a crowd. I wanted to jazz up a classic by using Spice Tribe’s Mombacho Café blend which is a combination of flavors and spices that are very nostalgic to me: espresso, garlic, cumin, and citrus. I figured these would work beautifully with a chuck roast, simply seared, braised, and paired with some tender veggies and rice for a complete meal. And man, was this really really good.

The recipe calls for using the Mombacho Café blend in addition to ground espresso, but don’t fret. The coffee flavor works well with beef and adds a great depth and body to the sauce the meat braises in. Don’t skip out on the espresso, trust me here. Also, I personally prefer a more brothy pot roast so I can spoon over the braising liquid on top of some rice, but if you want a thicker sauce with a more gravy consistency, simply whisk in a little cornstarch or flour slurry and bring it to boil before placing the meat back into the mixture during the steps.

There is a solid amount of prep, mostly cutting vegetables into large chunks and layering flavors, but once you get the pot roast into the oven, you can honestly set your timer and forget about it until the roast is done. Easy and low-maintenance dinners are always in heavy rotation at home. Let’s get cooking!

Really Good Pot Roast

Cook time: 3.5 hours

Serves: 6-8

1 whole 2-3lb chuck roast

2 tsp kosher salt (see note)

Spice Tribe Mombacho Cafe Spice Blend, as needed

5 medium shallots, peeled and halved (see note)

4 small carrots, peeled and cut into large chunks

2 large parsnips, cut into large chunks

3 celery stalks, cut into large chunks

4 large garlic cloves, crushed

4 cups unsalted beef stock

1 tsp ground espresso

1 tbsp tomato paste

2 tsp anchovy paste

1 packet onion soup mix

2 tsp aged sherry vinegar or red wine vinegar

1 tsp ground Spice Tribe Late Harvest Black Peppercorns

2 small bay leaves

1 tbsp dark brown sugar (and a little more to taste)

1lb whole creamer potatoes

Note: depending on the size and weight of the whole chuck roast, use 1 teaspoon of kosher salt per pound of meat. As for the shallots, if you’re unable to find them, you can use 1 large red onion in its place, cut into large chunks.

Preheat oven to 300°F.

Season the chuck roast with the kosher salt and rub the Spice Tribe Mombacho Café Spice Blend all over. Set aside.

In a large oven-safe Dutch oven or roasting pan, add enough grapeseed oil to lightly coat the bottom of the pot. Over medium heat, sear the shallot halves (cut-side down) until slightly charred, about 2-3 minutes. Set aside. Working in batches, repeat the same process with the carrots and parsnips, getting the edges slightly crisp, about 3-4 minutes. Set aside. Do the same for the celery and garlic, making sure not to burn the garlic cloves. Set aside with the rest of the vegetables in a medium mixing bowl.

Once you’ve crisped up the veggies, sear the chuck roast, about 4 minutes on each side without moving it to develop a nice crust. Make sure to get the edges of the chuck roast as well. Remove the partially cooked and seared chuck roast and set aside.

Deglaze the pot with the unsalted beef broth, scraping up any bits from the bottom of the pot. Stir in the ground espresso, tomato paste, anchovy paste, onion soup mix, aged sherry vinegar, black pepper, and dark brown sugar. Bring to a simmer and make sure everything is combined. Taste the braising liquid and adjust the seasoning to your liking with kosher salt, black pepper, and more dark brown sugar if needed.

Turn the heat off. Place the chuck roast back into the center of the pot. Surround the beef with the crisped vegetables and whole creamer potatoes. Cover with a tight fitting lid and place into the preheated oven.

Bake for 3 hours or until the meat is falling apart when moved with a fork or spatula. Serve with rice and simple green salad for a solid dinner!