Slow Cooker

Coffee-braised chuck roast

by:
April 17, 2011
4.5
2 Ratings
  • Serves 6-ish
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

What You'll Need
Ingredients
  • 1 2 1/2 to 3 pound beef chuck roast (or similar cut)
  • 2 tablespoons finely ground coffee
  • 1 teaspoon cinnamon
  • 2 teaspoons ancho chile powder
  • 1 teaspoon chipotle chile powder
  • 1 teaspoon smoked pimenton
  • 1 tablespoon kosher salt
  • 2 tablespoons brown sugar
  • 1 tablespoon cocoa powder
  • 3 tablespoons oil
  • 2 cups strong black coffee
  • 1 cup Coca-cola
Directions
  1. 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.
  2. Brown roast on all sides in oil over medium high heat, in an oven-proof skillet or Dutch oven.
  3. 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.
  4. Serve over white rice or arepas.
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Kayb
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!

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3 Reviews

Heidi
Heidi February 24, 2021
It’s been at least 4 hours and it is not close to falling apart. So, still in the oven. Also, find it woefully under seasoned. Definitely needs more salt and a bit more heat. To me it seems kind of bland.
 
Jackson M.
Jackson M. December 11, 2012
I tried this recipe last weekend, with a couple of modifications - no Coke, 1/4 cup brown sugar (instead of 2 Tbs.) and a 1/4 cup cider vinegar. And, I braised it for 7 hours, not 3.
It was AMAZING. The flavors came through, the chuck roast was tied, and didn't fall apart.
When I took it out of the oven, I poured off the liquid and chilled it to skim the fat. I chilled the meat to make it easier to cut. After around 2 hours of chilling, I skimmed and sliced, then reheated and served.
The meat was very meaty (thanks, chuck roast), and the coffee, cocoa, cinnamon, and chili powders provided great background. I will be preparing this roast for kids coming home from college this coming weekend. It's a keeper.
 
pauljoseph
pauljoseph April 17, 2011
we never try coffee powder and meat great idea will try