Espresso Pot Roast

Ingredients:
5 lb. chuck beef roast
2 tsp. salt 
2 tsp. pepper
2 tsp. smoked paprika
1/4 c. Roasted Onion Olive Oil
4 c. beef stock
2 Tbsp. tomato paste
2 Tbsp. flour
2 Tbsp. Gravelbourg French Mustard
1/4 c. Espresso Balsamic
1 c. red wine
1 red onion chopped
2 c. carrots chopped
2 c. baby potatoes, halved or quartered
6 whole garlic cloves
2 sprigs of rosemary
2 bay leaves
1 cinnamon stick

Preheat oven to 400F or prepare a slow cooker. Pat the beef dry and season the roast with salt, pepper and smoked paprika. In the bottom of a roasting pan, whisk together the olive oil, beef stock, tomato paste, flour, mustard, balsamic and wine to form a uniform sauce.

Add a third of the vegetables, then set the roast and pile the remaining vegetables around the outside. Tuck in the garlic cloves, rosemary, bay leaves and cinnamon stick. 

If using a slow cooker, place on low for at least 8 hours and has an internal temp of 125F.

Or place in a preheated oven and roast for 20 minutes uncovered. Then cover and turn the heat down to 325F and roast for 2 to 2 1/2 hours or until internal temp reaches 125F. The meat will be tender and almost falling apart.

Note: Instead of potatoes and carrots, try serving with our Herb & Garlic Risotto for a rich and decadent side?