INGREDIENTS
2 tablespoons olive oil
2 pounds (+-) beef pot roast
1 medium-large white onion, chopped
4 cloves garlic, chopped
1 cup beef broth
½
cup dry red table wine
½
teaspoon ground allspice
1 tablespoon instant espresso powder
1 green bell pepper, seeded, cut to 1 inch
pieces
1 red
bell pepper, seeded, cut to 1 inch pieces
1 ancho chili, seeded and cut into 1 inch
pieces
1 pound+ Yukon Gold potatoes, cut to 1 inch
cubes*
METHOD
Preheat
the oven to 325 F. Cut as much fat as you can from the pot roast. In a large
skillet over medium-high heat, add the olive oil, swirling to coat. When warm,
brown the pot roast on all sides, about 3 to 4 minutes, and remove to a plate.
Add
the onions and garlic to the skillet and cook for 3 to 4 minutes until the onions
begin to turn translucent. Add them to a 6 quart Dutch oven along with the beef
broth, wine and allspice, mixing them in. Sprinkle half of the espresso powder
on one side of the pot roast, pressing it into the beef. Place the pot roast in
the Dutch oven, coffee side down. Sprinkle the remaining espresso on the top of
the pot roast, again pressing it into the meat. Cover the Dutch oven and place
it into the oven. Set the timer for 30 minutes.
Meanwhile,
if you haven’t already prepared the peppers and potatoes, now is a good time.
Or, relax and have a beverage.
Remove
the Dutch oven from the oven and pour into it all the peppers and potatoes,
pressing them down if necessary to get the cover to fit tightly. If the liquid
level is very low, add another ¼ cup of wine or water. Return to the oven for
another 30 minutes. Remove from the oven, dish the vegetables into a serving dish,
place the pot roast onto a carving board and cut it into serving sized pieces.
Serve immediately.
*NOTE:
I found some mini-gold potatoes that worked real well. I cut the larger ones in
half to keep them all about the same size. Other potatoes could work as well
Adapted
from a recipe in Better Homes and Gardens
magazine
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