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Coffee Pot Roast

Prep Time 20 mins

Cook Time 6 hours

Total Time 6 hrs 20 mins

Serves 6 (our roast are 2-3 lb)


For the Coffee Rub (you will have extra)

· 2 tbsp. finely ground coffeebeans

· 2 tbsp. smoked paprika

· 1 tbsp. black pepper

· 1 tbsp. coco powder

· 1 tsp. sweet paprika

· 1 tsp. chilli powder                                                                

· 1 tsp. ground ginger

· 1 tsp. Himalayan salt

For the Roast

· 2 lb. Grass fed and finished pot roast

· 1 cup brewed coffee

· 1 cup beef broth

· 1/2 an onion, chopped

· 6 dried figs, chopped

· 3 tbsp. balsamic vinegar 


· Prepare the mocha rub by mixing together the finely ground coffee, smoked paprika, black pepper, coco powder,: sweet paprika, chilli powder, ground ginger and salt in a small bowl. You won’t use the entire batch if you’re making a 2-pound roast. It stores well in an airtight container.

· Take a cast iron pot and put 2 tablespoons of olive oil in the bottom. Then sear the toast on all sides

· Spoon 3 to 4 tablespoons of the mocha rub mixture over the roast and rub it in well with your hands.                                                                                                  

· Then combine the brewed coffee, beef broth, onion, figs, and balsamic vinegar in a blender. Puree until liquefied.

· Pour the liquid into the Dutch oven and place the roast gently on top.

· Cook for 5 to 6 hours on low.

· Remove the meat and shred with two forks. You can then boil the liquid until it reduces and thickens or simply serve as is. Adjust seasonings          with salt and pepper to taste.

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