This is a great recipe because it’s so versatile. I originally served it like pot roast, in thick slices with mashed cauliflower. Then, I shredded the leftovers and served them more like a taco salad, as pictured above. The spice rub is smokey and spicy. It’s kind of a hybrid of this roast, these short ribs, and this spice rub. I loved using coffee as the braising liquid, as it added a nice depth of flavor and created a nice dark gravy.
COFFEE BRAISED CHILE BEEF
- 1 beef roast (I used a 2.5 lb eye of round roast, which is on the lean side. Brisket would work great, or chuck roast if you like a fattier cut)
- 4 garlic cloves, minced or pressed
- 2 tsp cocoa powder
- 3 Tbs ancho chile powder
- 1 tsp oregano (preferably Mexican oregano)
- 1/8 tsp cinnamon
- 1 tsp cumin
- 1/2 tsp chipotle powder (optional; if you like spicy food)
- 1/2 tsp salt, or to taste
- 3/4 cup strong brewed coffee, preferably cold brewed
- 1 Tbs balsamic vinegar
- Half a large red onion, thickly sliced
- Combine all ingredients except for the beef, coffee, onion, and vinegar. Add enough water to form a loose paste. Rub the beef with the spice paste on all sides.
- Spread the onion in the bottom of your slow cooker. Place the beef roast on top. Stir the vinegar into the coffee and pour it over the roast.
- Cook for 6-8 hours on low or until very tender.
Simpler variation: Use a pre-made spice mix such as Penzeys Chili 9000 instead of the spice mix. Just season the roast liberally and braise in the coffee-vinegar mixture.