Mocha Rubbed Pot Roast with a Balsamic Blueberry Sauce

coffee grounds

🥗Healthier: decaf coffee grounds

💰Cheaper: instant coffee

Instant coffee is often less expensive and still provides a rich flavor.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is a more budget-friendly option that still adds acidity.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Frozen blueberries are often cheaper and still provide great flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar can be a less expensive alternative with similar sweetness.

Preheat the oven to 300°F.

Mix coffee grounds, cocoa powder, brown sugar, paprika, garlic powder, onion powder, salt, and black pepper in a bowl to create the rub.

Pat the beef chuck roast dry and coat it evenly with the spice rub.

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Sear the roast on all sides until browned, about 3-4 minutes per side.

Remove the roast and set aside; add onions, carrots, and celery to the pot, sautéing until softened, about 5 minutes.

Return the roast to the pot and pour in beef broth and balsamic vinegar.

Cover and transfer to the oven; braise for 3-4 hours until the meat is tender.

Remove the roast and let it rest, tented with foil, for 15-20 minutes.

In a saucepan, combine blueberries, balsamic vinegar, and cornstarch over medium heat; cook until thickened, about 5-7 minutes.

Slice the roast and serve with the balsamic blueberry sauce drizzled on top.

Cooking Techniques

Spice Level:

Allergens