Espresso Pot Roast

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Published: August 1, 2021


Espresso Pot Roast

Espresso Pot Roast

Because pot roast doesn’t have to be your Mama’s pot roast! This roast will feed a crowd and have your enjoying a glass of red that didn’t go in while it simmers and becomes… Epic! Infused with the untraditional Aleppo pepper and long pepper, this roast will please one and all!


  • 5 lb Chuck beef roast
  • 3 tbsp Robust EVOO
  • 2 tsp Fleur de Sel
  • 2 tsp Cracked Black Pepper
  • 2 tsp Smoked paprika
  • 1 Red onion roughly chopped
  • 2 cups Carrots roughly chopped
  • 3 cups Baby potatoes quartered
  • 6 cloves Garlic whole
  • 1 Fennel bulb (fronds and core removed) roughly chopped
  • 4 cups unsalted beef stock
  • 1 cup Water
  • 2 tbsp Flour
  • 3 tbsp Espresso Dark Balsamic
  • 2 cups Red wine
  • 3 Sprigs fresh rosemary leaves removed and chopped
  • 1 tsp Ground Aleppo Pepper
  • 2 Bay leaves
  • 2 Long Peppers whole


  • Preheat oven to 400*F. Heat EVOO in a large cast iron pot over medium-high heat. Season beef with fleur de sel, pepper and smoked paprika.
  • Sear roast on all sides for 3-4 minutes per side until roast is browned. Remove roast from pot, add flour to pot and cook for 2 minutes, stirring, then add red wine and Espresso Balsamic to flour mixture, scraping up the bottom of the pot.
  • Nestle roast in braising liquid and roast pot covered in the oven for 2 hours, turning roast every 45 minutes. Add vegetables in after 1 hour and continue roasting. Roast is done when meat is tender and falling apart. Remove roast carefully to a plate, remove veg to a platter for serving, discard bay leaves and long peppers.
  • Cook sauce in pot for 7-10 minutes until reduced further - taste for seasonings. Strain gravy through a fine mesh strainer, then move meat to veg platter and serve gravy alongside.
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