You guys…there is a major hurricane making its way to Florida this weekend. It’s been a very anxious inducing week. The weather has been incredibly gorgeous, and if it weren’t for the news, you’d never even know. And we don’t know for certain yet, if Irma will visit Tampa Bay. It’s a whole lot of waiting right now. Not knowing is always the toughest part for any situation – good, or bad, isn’t it?
Jason and I are as prepared as we can be. We’re staying put for now, and if it turns out we can’t, we’ll head to my parents to hunker down with the whole fam (four dogs, eight adults, and one kiddo. My brother in-law is a police officer, and so come what may, he’s got to work during it all), with their backup generator, and hope for the best.
This week I also happened to start another Whole 30. The timing couldn’t be worse, because I want to pretty much just eat everything, right now, out of worry/stress. But that’s WHY I need a Whole 30; because I’ve got to balance back my eating, and feel more whole again.
Even though we have a hurricane and/or tropical storm making it’s way, it feels as fall-like as we usually get this time of year, in Florida. The sun is setting a little earlier; There is a slight breeze when the sun goes down, and I want all the comfort foods to keep the feeling going.
This post is sponsored by Sprouts Farmers Markets. As always, all opinions and recipe are my own.
Enter: Coffee Rubbed Pot Roast with Balsamic Fig Sauce! Whether you’re eating Paleo, low-carb, or just craving a home-cooked, slow-cooked comforting meal of beef, this Coffee Rubbed Pot Roast with Balsamic Fig Sauce will do it for you. I knew I wanted to make a sugar-free rub using coffee grounds for an earthy, warm flavor. A little goes a long way, and if you’re sensitive to caffeine at dinnertime, you can absolutely use decaf – we’re going for flavor here! To sweeten it up, I made a broth using beef broth, figs, and sweet onion, with balsamic vinegar. Honestly, I like to add balsamic to anything that needs a little sweet acid (like bolognese sauce!).
I’m loving of course that I now have two new Sprouts Farmers Markets so close to me (and a third just a little farther from the other two) to shop for everything to make this Coffee Rubbed Pot Roast with Balsamic Fig Sauce. I snagged the dried figs from the bulk section; bulk sections make me happy. They’re something I remember about our grocery store growing up in New York, but in the twenty-ish years we’ve been in Florida, I haven’t found any impressive bulk sections that compare. Sprouts comes pretty close, though!
You could easily roast your beef in a dutch oven, but since we’re currently between summer, and fall, I went with the slow-cooker for convenience. Coming home to the smells of this Coffee Rubbed Pot Roast with Balsamic Fig Sauce is amazing. No matter the temp where you live, and no matter the hurricane that may be coming, and no matter your dietary preferences, this Coffee Rubbed Pot Roast with Balsamic Fig Sauce is good for the soul, people. I promise.
I like to add in baby bellas, and rainbow carrots an hour before serving. You can cook the broth, with juices to make a gravy-esque sauce, or just spoon it straight from the crock when it’s time to eat. Whatever you like, friends.
*The nutrition info below is based on four servings, and approx. 4-ounces of meat per person. If you’re planning to load up on sides with this roast, you could easily stretch this to feed six for dinner (or to enjoy leftovers!)
Tools I used to make this recipe:
- 2 tbsp finely ground coffee beans
- 2 tbsp smoked paprika
- 1 tbsp black pepper
- 1 tbsp brown sugar (or cocoa powder)
- 1 tbsp garlic powder (granulated)
- 1½ tsp sea salt
- 1 tsp chili powder
- 1 tsp ground ginger
- 2 lb. beef roast (chuck roast is fine)
- 1 cup brewed coffee
- 1 cup beef broth
- ½ yellow onion, chopped
- 8-10 dried figs, roughly chopped
- ¼ cup balsamic vinegar
- Prepare the coffee rub by mixing together the finely ground coffee beans, smoked paprika, black pepper, cocoa powder (or brown sugar), granulated garlic, chili powder, sea salt, and ground ginger in a small bowl.
- Pat the beef roast dry with a paper towel. Spoon 3-4 tablespoons of the coffee rub mixture over the roast and rub it in well with your hands. There will be leftover rub, you can store in an airtight container to use another time!
- Combine the brewed coffee, beef broth, onion, figs, and balsamic vinegar in a blender. Puree until liquefied. Note: You can also use an immersion blender, if preferred.
- Pour the liquid into slow-cooker, and place the roast gently on top.
- Cook for 5 to 6 hours on low, until fork tender.
- Remove the meat, and transfer to a large serving plate, or cutting board; shred with two forks. You can then boil the liquid (broth and juices), until it reduces and thickens or serve as is. Adjust seasonings with salt and pepper to taste, if desired.
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