| Fast Prep

coffee-braised pot roast

prep: 30 minutes | roast: 2 hours 30 minutes at 325°F | MAKES: 8 servings (4 oz. meat + ¼ cup sauce each)

• 1 3- to 3½-lb. beef chuck pot roast, trimmed of fat
• 1 tsp. salt
• ½ tsp. black pepper
• 1 Tbsp. vegetable oil
• 1 large onion, halved and sliced
• 1 medium green sweet pepper, cut into 2-inch pieces
• 3 cloves garlic, minced
• ¾ cup beef broth
• 1 8-oz. can crushed pineapple (juice pack), undrained
• 1 Tbsp. instant espresso or French roast coffee powder
• ¼ tsp. crushed red pepper
• ¼ tsp. ground allspice
• 2 lb. sweet potatoes, peeled and cut into 2-inch chunks

1. Preheat oven to 325°F. Sprinkle meat with salt and black pepper. In an oven-safe 6-qt. pot heat oil over medium-high heat. Add meat; cook until browned on all sides. Remove meat from pot and set aside.

2. Add onion, sweet pepper, and garlic to drippings in pot. Cook and stir 4 to 5 minutes or until tender and starting to brown. Return meat to pot. Add the next five ingredients (through allspice). Bring to boiling.

3. Roast, covered, 1¾ hours. Add sweet potatoes to pot. Roast, covered, 45 minutes more or until meat and vegetables are tender. Transfer meat and vegetables to a platter; cover to keep warm.

4. For sauce, bring the cooking liquid in pot to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or until slightly thickened. Serve meat and vegetables with sauce. If desired, sprinkle with additional crushed red pepper.

PER SERVING: 345 cal., 9 g fat (3 g sat. fat), 111 mg chol., 539 mg sodium, 24 g carb., 3 g fiber, 9 g sugars, 40 g pro.