Ancho Coffee Beef Pot Roast Recipe

Ingredients:

• 3 pounds boneless beef chuck roast, trimmed
• 1 tablespoon kosher salt, plus more to taste
• 1 teaspoon pepper, plus more to taste
• 1 tablespoon ground coriander
• 1 tablespoon vegetable oil
• 4 tablespoons unsalted butter
• 1 yellow onion, large diced
• 6 cloves garlic, rough chopped
• 1 tablespoon all-purpose flour
• 1 1/2 cups beef broth
• 4 dried Ancho chiles, stems and seeds removed
• 2 bay leaves
• 8 ounces strong black coffee, freshly brewed

Directions:

1. Adjust oven rack to lower middle position and preheat to 300°F. Pat meat dry with a paper towel. Season with salt, pepper, and coriander.
2. In a large Dutch oven, heat oil over medium-high heat. Add beef and sear all over, about 3 to 4 minutes per side. Remove to a plate.
3. Add butter to pot. Once melted, add onion and garlic. Cook over medium-high heat, stirring occasionally, until soft, about 3 minutes. Sprinkle in flour and stir to coat vegetables. Add beef broth. Stir, scraping up any browned bits from bottom of pot. Add chiles, bay leaves, and coffee.
4. Return beef to pot with vegetables. If necessary, add enough water for liquid to come halfway up sides of beef. Cover pot and place in oven.
5. Braise 2 1/2 hours. Remove pot from oven. Uncover and flip over beef. Replace cover, return to oven, and continue cooking another 30 to 60 minutes or until meat is fork-tender.
6. Remove beef to a cutting board; tent with foil to keep warm. Skim fat from top of liquid and discard. Remove and discard bay leaves. Transfer remaining contents from pot to a blender. Cover lid with a towel and blend into a smooth gravy. Season with salt and pepper, to taste. Thin with water to desired consistency, if needed.
7. Slice meat against the grain. Arrange on a warm platter. Serve with sauce.
8. Cook's Tip:
9. Do-Ahead: After step 5, transfer meat to a heat-proof storage container. Place remaining ingredients in a separate container. Remove and discard bay leaves. Cool both completely in fridge before placing on tightly fitting lids. To re-heat, place beef in ovenproof dish. Remove hardened fat from vegetables and broth. Make gravy as directed in step 6. Pour gravy over meat. Cover and reheat in 325°F oven 30 to 45 minutes.