Yield: 6 servings
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Ingredients:
For Roast:
- 2 tablespoons ground coffee
- 1 tablespoon cacao powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground ginger • ½ teaspoon ground garlic
- 1 teaspoon red chili powder
- 1 teaspoon red pepper flakes
- Salt and freshly ground black pepper, to taste
- 2 pounds grass-fed beef chuck roast, trimmed and cut into 1 ½inch cubes
- 3 tablespoons butter For Sauce:
- 1 cup homemade beef broth
- ½ cup brewed coffee
- 1 medium yellow onion, chopped
- 2 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
Directions:
1. For the roast: in a small bowl, add all of the ingredients, except the roast and butter and mix well.
2. Rub the chuck roast with the spice mixture generously.
3. For the sauce: in a food processor, add all of the ingredients and pulse until smooth.
4. Place the butter in the Instant Pot and select “Sauté.” Then add the beef and cook for about 10 minutes or until browned completely.
5. Select “Cancel” and top the roast with sauce evenly.
6. Secure the lid and place the pressure valve to the “Seal” position.
7. Select “Manual” and cook under “High Pressure” for about 3540 minutes.
8. Select “Cancel” and carefully do a “Natural” release.
9. Remove the lid and transfer the roast onto a platter.
10. Top with the sauce and serve.
Nutrition Information per Serving:
Calories: 624
Fat: 48.6 grams
Carbohydrates: 3.8 grams
Protein: 41.2 grams
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