Coffee-Rubbed Pot Roast
 
 
Makes 6 to 8 servings
Ingredients
  • ¼ cup Coffee Spice Rub (recipe follows)
  • 1 tablespoon kosher salt
  • 1 (4-to 5-pound) boneless beef chuck roast, trimmed
  • 1 tablespoon vegetable oil
  • 1 medium sweet onion, cut into eighths
  • 4 cloves garlic, smashed
  • 10 sprigs fresh thyme
  • ½ cup strong-brewed coffee
  • ½ cup low-sodium beef broth
  • Garnish: fresh thyme
Coffee Spice Rub
  • ½ cup ground coffee
  • ¼ cup turbinado sugar
  • 2 tablespoons kosher salt
  • 1 tablespoon garlic powder
  • 1½ teaspoons chili powder
  • 1 teaspoon dry mustard
  • 1 teaspoon ground black pepper
Instructions
  1. Sprinkle Coffee Spice Rub and salt all over beef roast. Cover and refrigerate for at least 2 hours or up to overnight.
  2. Preheat oven to 275°. Let roast stand at room temperature for 30 minutes.
  3. In a large Dutch oven, heat oil over medium-high heat. Add roast; cook, turning occasionally, until browned on all sides, about 8 minutes. Add onion, garlic, thyme, coffee, and broth; bring to a boil. Cover with lid.
  4. Bake until roast is fork-tender, 4 to 5 hours (about 1 hour per pound). Let stand for 10 minutes before serving. Garnish with thyme, if desired.
Coffee Spice Rub
  1. In a small resealable jar, combine all ingredients; shake well. Store for up to 6 months.
Recipe by Southern Cast Iron at https://southerncastiron.com/coffee-rubbed-pot-roast/