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There is nothing better first thing in the morning than a steaming hot Caffe’ Mocha. Get those same delicious flavors at night as well with this amazing Instant Pot Cafe Mocha Pot Roast! I served mine over Simple Cauliflower Mash, but Mashed Potatoes would be delicious as well. However you choose to serve it, your family will be in comfort food heaven!!
Each bite tickles your taste buds with the flavors of coffee and chili, with undertones of chocolate. Not too spicy, not to crazy, just a fun new take on pot roast.
How to make Cafe Mocha Pot Roast in an Instant Pot
Place the chuck roast cubes into a large bowl. Sprinkle with the Cafe Mocha Dry Rub and toss to combine.
Add the cubes to the liner of a pressure cooker with the chopped onions, beef stock, vinegar and coffee.
Secure the lid and lock in place. Press the Meat/Stew button (or Pressure Cook/Manual button). Make sure the timer is set for 35 minutes on high pressure. (use the + or – buttons to adjust if necessary).
When the pressure cooker beeps, allow the pressure to release naturally, about 15 to 20 minutes.
Remove the lid and move the pot roast to a large bowl.
Shred the meat by shaking the pieces with tongs or leave whole. Serve immediately with the pan liquid or make a quick gravy.
To make gravy
Press the Cancel button, then the Saute button.
For Keto – add 1/2 teaspoon Glucomannan and whisk to combine. Gravy will thicken as it cools.
For Whole30/Paleo – mix 3 Tablespoons of arrowroot starch with 2 Tablespoons of warm water in a small bowl. Add to the pressure cooker and whisk to combine.
For everyone else – mix 2 Tablespoons of warm water with 1 Tablespoon of cornstarch in a small bowl. Add to the pressure cooker and whisk to combine.
Can I make Cafe Mocha Pot Roast in a Slow Cooker?
Yes, cook on HIGH for 6 hours.
Can I make Cafe Mocha Pot Roast on the stove?
Yes, place all of the ingredients in a Dutch oven, cover and simmer for 3 to 3 1/2 hours until fork tender.
More delicious Instant Pot recipes
Kalua Pork – traditional Hawaiian pork
Italian Beef – for sandwiches
Check out my Instant Pot Recipes page for more ideas!
Enjoy!!
Instant Pot Cafe Mocha Pot Roast
Ingredients
Cafe Mocha Rub
- 2 Tablespoons finely ground coffee beans or espresso powder
- 1 Tablespoon unsweetened cocoa powder
- 1 Tablespoon sea salt
- 1 Tablespoon chili powder
- 1 Tablespoon brown sugar use Swerve for keto, omit for Whole30 & Paleo
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 1 Tablespoon mustard powder
- 1/2 Tablespoon smoked paprika
- 1/2 Tablespoon ground black pepper
- 1/4 teaspoon cayenne pepper or more to taste
- 3 pound chuck roast cut into 1 1/2 to 2-inch cubes
- 1 cup chopped yellow onion
- 1/2 cup espresso or strong coffee or substitute all beef stock
- 1/2 cup beef stock
- 2 Tablespoons apple cider vinegar
Instructions
- Mix the cafe mocha dry rub ingredients together in a bowl. Set aside.
- Place the chuck roast cubes into a large bowl. Sprinkle with the cafe mocha dry rub and toss to combine.
- Add the cubes to the liner of a pressure cooker with the chopped onions, beef stock, vinegar and coffee.
- Secure the lid and lock in place. Press the Meat/Stew button (or Pressure Cook/Manual button). Make sure the timer is set for 35 minutes on high pressure. (use the + or – buttons to adjust if necessary).
- When the pressure cooker beeps, allow the pressure to release naturally, about 15 to 20 minutes.
- Remove the lid and move the pot roast to a large bowl.
- Shred the meat by shaking the pieces with tongs or leave whole. Serve immediately with the pan liquid or make a quick gravy.
To make gravy
- Press the Cancel button, then the Saute button.
- For Keto – add 1/2 teaspoon Glucomannan and whisk to combine. Gravy will thicken as it cools.For Whole30/Paleo – mix 3 Tablespoons of arrowroot starch with 2 Tablespoons of warm water in a small bowl. Add to the pressure cooker and whisk to combine.For everyone else – mix 2 Tablespoons of warm water with 1 Tablespoon of cornstarch in a small bowl. Add to the pressure cooker and whisk to combine.
Notes
- To make in a slow cooker - cook on HIGH for 6 hours.
- To make on the stove - place all of the ingredients in a Dutch oven, cover and simmer for 3 to 3 1/2 hours until fork tender.
- Carb count calculated is using regular brown sugar.
- Feel free to substitute decaf if desired.
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