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
2 1/2 to 3 pound beef chuck roast (or similar cut)
finely ground coffee
ancho chile powder
chipotle chile powder
strong black coffee
In This Recipe
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, in an oven-proof skillet or Dutch oven.
When browned, add coffee and Coca-cola. Bring to a boil, then move to a 300 degree oven for about 3 to 4 hours. Roast should be well beyond slicing, and should be torn into chunks with a fork.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!