A hearty fall pot roast with tender beef, root vegetables, herbs, and a deeply savory gravy enriched with Northern Reach Maple Coffee Infused Maple Syrup. The coffee notes complement the browned beef while the maple adds just enough sweetness to round out the onions, herbs, and pan juices.
Serves: 6–8
Prep Time: 25 minutes
Cook Time: 3½–4 hours
Total Time: About 4½ hours
Ingredients
For the roast
- 3½–4 lb beef chuck roast
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 cup brewed coffee
- ¼ cup Northern Reach Maple Coffee Infused Maple Syrup
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
Vegetables
- 1½ lb baby potatoes or Yukon Gold potatoes, halved
- 4 large carrots, cut into 2-inch pieces
- 2 parsnips, cut into 2-inch pieces
- 2 celery stalks, roughly chopped
For the gravy
- 2 tbsp cornstarch
- 2 tbsp cold water
- Salt and black pepper, to taste
- 1–2 tsp Coffee Infused Maple Syrup, optional, for finishing
Instructions
1. Prepare the roast
Preheat the oven to 325°F.
Pat the chuck roast dry with paper towels and season generously on all sides with the salt and black pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the roast and sear for about 4–5 minutes per side, until a deep brown crust forms.
Transfer the roast to a plate.
2. Build the braising liquid
Reduce the heat to medium.
Add the sliced onion to the Dutch oven and cook for 4–5 minutes, stirring occasionally, until softened and beginning to brown.
Add the garlic and tomato paste. Cook for another minute, stirring constantly.
Pour in the beef broth and brewed coffee, scraping the bottom of the pot to loosen all of the browned bits.
Stir in the Coffee Infused Maple Syrup, Worcestershire sauce, Dijon mustard, thyme, rosemary, and bay leaves.
Bring the mixture to a gentle simmer.
3. Braise the roast
Return the roast to the Dutch oven.
Cover tightly and transfer to the oven.
Cook for 2 hours.
4. Add the vegetables
Carefully remove the pot from the oven.
Arrange the potatoes, carrots, parsnips, and celery around the roast, pushing them partially into the cooking liquid.
Cover and return to the oven for another 1½–2 hours, or until the beef is fork-tender and easily pulls apart.
The exact cooking time will depend on the size and thickness of the roast.
5. Rest the beef
Transfer the roast and vegetables to a serving platter and loosely cover with foil.
Discard the bay leaves.
Allow the beef to rest for about 10–15 minutes while you prepare the gravy.
6. Make the coffee-maple gravy
Place the Dutch oven over medium heat and bring the cooking liquid to a simmer.
In a small bowl, whisk together the cornstarch and cold water until smooth.
Slowly whisk the slurry into the simmering liquid.
Cook for 2–3 minutes, stirring frequently, until the gravy thickens.
Taste and adjust with salt and black pepper.
For a slightly more pronounced maple-coffee finish, stir in an additional 1–2 teaspoons of Northern Reach Maple Coffee Infused Maple Syrup just before serving.
7. Serve
Slice or pull apart the tender pot roast and serve alongside the roasted vegetables.
Spoon the warm coffee-maple gravy generously over the beef and vegetables.
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