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Author Notes: It was sitting there on my counter, thawed from its sojourn in the freezer, awaiting my intentions. Plucked from the weekly sale special at Kroger, $1.97 a pound with my Kroger card, it and two of its fellows had accompanied me home a while back. One had become a traditional pot roast, with potatos, carrots and onions. One had been whacked up into chunks for bouef bourguignon. What was to be the fate of this final one? I took a long sip of my coffee and regarded the cup thoughtfully. And that's how this beef came to be. —Kayb
- 1 2 1/2 to 3 pound beef chuck roast (or similar cut)
- 2 tablespoons finely ground coffee
- 2 tablespoons brown sugar
- 2 teaspoons ancho chile powder
- 1 teaspoon chipotle chile powder
- 1 teaspoon smoked pimenton
- 1 tablespoon kosher salt
- 1 tablespoon cocoa powder
- 3 tablespoons oil
- 2 cups strong coffee
- 1 cup coca-cola
- Mix all the dry ingredients into a rub and cover all surfaces of the roast liberally. You may have rub left over; it will keep. Wrap coated roast in plastic and refrigerate overnight, or allow to sit on the counter for an hour or so.
- Brown roast on all sides in oil over medium high heat, using an oven-proof skillet or Dutch oven. When browned, add coffee and Coca-cola and bring to a boil; then cover andmove to a 300 degree oven.
- Braise for 3 to 4 hours, until roast is falling-apart tender, adding water if it gets too dry. Serve torn into chunks or shredded, over arepas or rice.
- This recipe was entered in the contest for Your Best Recipe with Coffee
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