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!

Print Recipe Pin Recipe

Ingredients

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

Instructions

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.