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Instant Pot Mocha-Rubbed Pot Roast - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 2 tablespoons Coffee, Ground
  • 2 tablespoons Smoked Paprika
  • 1 tablespoon Black Pepper
  • 1 tablespoon Cocoa Powder
  • 1 teaspoon Aleppo Pepper
  • 1 teaspoon Chili Powder
  • 1 teaspoon Ginger, Ground
  • 1 teaspoon Sea Salt
  • 2 pounds quarter Beef Roast
  • 1 cup Coffee, Brewed
  • 1 cup Beef Bone Broth/Stock
  • 1 1/4 cups dice Onion
  • 2 cups chop Figs, Dried
  • 3 tablespoons Balsamic Vinegar

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 ounces
  • 561 Calories
  • 13g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 147mg Cholesterol
  • 858mg Sodium
  • 59g Total Carb
  • 11g Fiber
  • 40g Total Sugars (Includes 0g Added Sugars)
  • 55g Protein
  • 17 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Nom Nom Paleo for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, combine ground coffee, smoked paprika, black pepper, cocoa powder, aleppo pepper, chili powder, ginger, and sea salt.
  2. Using 3-4 Tablespoons per 2 pounds of roast, season meat and toss to coat.
  3. In a blender, combine coffee, broth, onion, figs and vinegar. Pulse until combined.
  4. Divide beef and liquid among indicated number of freezer containers. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Place frozen contents into Instant Pot.
  4. Cook on high pressure for 35 minutes.
  5. Release pressure naturally, about 15 minutes.
  6. Shred meat with forks and ladle sauce on top.

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