Ancho Coffee Beef Pot Roast Recipe
Ancho Coffee Beef Pot Roast
This pot roast is rich, dark, and savory, with a hint of warmth from the Ancho chiles and a touch of bitterness from the coffee. This unique combination transforms a simple beef roast into a savory delight. If you're looking for a warm and satisfying meal, this recipe is a must-try.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Slice meat against the grain. Arrange on a warm platter. Serve with sauce.
- Cook's Tip:
- 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.