A comfort food classic is paired with a modern tomato confit that is seasoned with finely ground coffee, thyme and parsley. This recipe is perfect to prepare on a Sunday afternoon as the warm aromas fill your home and then made complete with a hearty dinner with friends and family. Serve the pot roast with mashed potatoes or a creamy polenta and then some steamed or green beans. Use any leftovers for a roast beef sandwich for a satisfying lunch on Monday morning.
- Preheat the oven to 325°F / 165°C.
- Season generously the meat with salt and freshly ground black pepper.
- In a large oven-safe cooking pot, heat in a mix of butter and vegetable oil over medium-high heat, and brown the meat for about 6-7 minutes on each side.
- Remove the meat and brown the onion wedges for about 2 minutes on each side.
- Moisten with the table wine and tomato juice. Set the tomatoes aside.
- Place the meat in the liquid, add the rosemary and garlic, cover and cook in the oven for 3 hours.
- Cut the tomatoes in half lengthwise and place them along with the thyme sprigs on a cooking sheet lined with wax paper.
- Sprinkle with ground coffee, sugar (1 tsp), salt (1 tsp), and olive oil.
- Cook the tomatoes in the oven for 1h30, and then set aside at room temperature.
- When the meat is well done, taste and season again, and add the candied tomatoes.