Pot roast is one of those comforting family get together meals that everyone’s mom makes.  We had pot roast at least once a week when I was growing up.  My mom used a very basic recipe with not much more than salt and pepper, but it was always a family favorite. That should tell you A LOT about how good of a cook she was!

I don’t make pot roast as often as my mom did, but when I do, I try to use a new recipe each time.  This recipe peeked my interest when I saw brewed coffee and mole sauce in the ingredients. I can’t go through my day without some coffee. To think I would get today’s dose from a POT ROAST!

If you don’t know what mole sauce is, it’s just a Mexican sauce that begins mostly with chilli peppers.  You can find it at about any store.  This recipe is pretty simple.  The pot roast cooks in a dutch oven in just a couple of hours and the mixture of all the ingredients, especially the coffee, tomatoes, and mole sauce give the tender roast such a great taste.

Here’s what you need:

1 pound of boneless beef chuck pot roast
1 teaspoon of salt
1/2 teaspoon of ground black pepper
1 tablespoon of cooking oil
2 medium of onions, cut in wedges
3 cloves of garlic, minced
1 cup of brewed coffee
1 ounce of diced tomatoes
1/4 cup of bottled mole sauce

My thanks for this very interesting recipe goes out to Living the Country Life. Coffee adds such a rich flavor when it’s used in conjunction with something else– like coffee ice cream, for instance (my favorite!) But I just can’t wrap my head around using COFFEE in a POT ROAST! Awesome! Be sure to head over to Living the Country Life now for the full instructions. Enjoy!