Coffee-Rubbed Pot Roast

Ground coffee might seem out of place in savory cooking, but it helps to create an intensely flavored roast. The spice rub is also great on steaks, ribs, burgers, and even roasted potatoes.
Coffee-Rubbed Pot Roast
Makes 6 to 8 servings
  • 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
  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.



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