Ingredients
For the Coffee Rub:
- 2 tablespoons finely ground coffee dark roast works best
- 2 tablespoons light brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper optional, for heat
For the Roast:
- 3 –4 lb chuck roast
- 3 tablespoons olive oil
- 4 large onions sliced
- 4 garlic cloves smashed
- 1 ½ cups beef broth
- 1 cup brewed coffee hot or cooled
- 2 tablespoons Red Wine Vinegar
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
Method
- Preheat oven to 300 degrees.
- In a small bowl, mix together coffee, brown sugar, smoked paprika, salt, pepper, garlic powder, cumin, and cayenne.
- Pat the chuck roast dry. Rub the coffee spice mixture all over, pressing it in to coat well.
- In a large Dutch oven or heavy oven-safe pot, heat olive oil over medium-high heat. Sear the roast on all sides until a deep crust forms (about 3–4 minutes per side). Remove roast and set aside.
- Pour in the beef broth, brewed coffee, and red wine vinegar, scraping up any browned bits from the bottom of the pot.
- In the same pot, add the sliced onions and garlic. Cook for 3–4 minutes over medium heat, until slightly softened.
- Return the roast to the pot. Add rosemary, thyme, and bay leaves. Cover tightly with a lid.
- Transfer to the oven and braise for 3 ½ to 4 hours, or until the roast is fork-tender.
- Remove from the oven and let rest 10–15 minutes before slicing or shredding. Discard bay leaves and herb stems.
Nutrition
Serving: 1gCalories: 676kcalCarbohydrates: 4gProtein: 66gFat: 44gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gTrans Fat: 2gCholesterol: 233mgSodium: 1025mgPotassium: 1198mgFiber: 0.4gSugar: 3gVitamin A: 339IUVitamin C: 1mgCalcium: 72mgIron: 8mg
Notes
See the post for more information, photos and tips.