Chuck Roast with Espresso and Savory Seasonings
Ingredients:
- 2 chuck roasts, totaling about 6.5 lbs
- Coarse black pepper
- Smoked salt
- Black truffle salt
- 1.5-2 cups of strongly brewed black coffee (espresso level)
- 4 cups of water
- 1 packet McCormick’s Savory Pot Roast Seasoning
- 1 packet McCormick’s Mississippi Pot Roast Seasoning
- Carrots
- Onions
- Homemade roasted garlic olive oil
- 1 packet McCormick’s Garlic Potato Seasoning
- Potatoes
- Heavy cream
- Butter
- Salt and pepper
- Flour
Instructions:
- Season the chuck roasts generously with coarse black pepper, smoked salt, and black truffle salt.
- Sear the seasoned chuck roasts in a hot cast iron skillet until browned on all sides.
- Transfer the seared chuck roasts to a slow cooker.
- In a bowl, mix together the strongly brewed black coffee, water, McCormick’s Savory Pot Roast Seasoning, and McCormick’s Mississippi Pot Roast Seasoning.
- Pour the mixture over the chuck roasts in the slow cooker.
- Cook on low for about 5 hours, then switch to high for the last 2 hours.
- While the roasts are cooking, prepare the vegetables. Coat carrots and onions with homemade roasted garlic olive oil and sprinkle with McCormick’s Garlic Potato Seasoning. Roast in the oven at 425°F (220°C) covered with aluminum foil for about an hour, adding a little water to help steam.
- Boil potatoes until tender, then mash with heavy cream, butter, salt, and pepper to taste.
- Once the roasts are done cooking, let them sit for about 20-30 minutes to rest.
- To make the gravy, prepare a roux by mixing fat drippings from the roast with flour. Use approximately 1 tablespoon of drippings and 1 tablespoon of flour for every 1 cup of juices from the roast.
- Serve the chuck roasts with mashed potatoes, roasted carrots, onions, and gravy.
Enjoy your flavorful chuck roast with a rich espresso twist!
