The Zest Coast Espresso Rub seems specially suited for a pot roast, with its deep flavors. This recipe can be made in the Instant Pot or the oven, depending on your preference. I put the Instant Pot instructions below.
3-5 pound chuck roast
2-3 tbsp Zest Coast Espresso Rub (be generous! the long cooking time needs this)
2-3 tbsp olive oil
2 whole onions, quartered
6-8 whole carrots (or 12-15 baby carrots)
1 cup red wine
3 cups beef broth
2 sprigs fresh rosemary
1 tbsp Italian seasoning, 2 tsp thyme
Preheat oven 275 degrees
Coat roast with Olive Oil. Generously salt and pepper the roast. Apply Espresso Rub.
Heat stovetop medium to high and add olive oil to oven-proof pan, such as a Dutch oven, and allow oil to become very hot. Add onions and let sear in oil, add carrots and let brown. Remove vegetables and set aside and add meat to very hot pot to sear on all sides, 2-4 minutes per side. Set roast aside and add wine to deglaze pan, scraping up bits from the bottom.
Put roast back in pan and add beef broth until it reaches about halfway up the roast in the pan. Add onions, carrots and herbs to pot
Put the lid on, and put the pan in the oven to roast for 3 hours for a 3-pound roast, about 4 hours for a 4 to 5-pound roast (145 degrees internal temperature for a medium rare pot roast)
INSTANT POT DIRECTIONS: Using the Sauce function, add olive oil and sear roast until browned on all sides. Remove and set aside. Add onions and carrots and cook let sear for 3-4 minutes, stirring occasionally.
Remove vegetables and deglaze with red wine, scraping the bottom of the pot to get the bits. Add in the beef stock, rosemary, thyme and Italian season. Add the beef, onions and carrots.
Set the Manual time to 60 minutes. Allow it to release pressure naturally when cook time is done.