Ingredients
1 tablespoon (60 ml) canola oil
3 pounds (1,350 g) boneless chuck eye roast
1/4 cup (60 ml) beef broth
1/4 teaspoon (1.5 g) ground cayenne pepper
1/2 teaspoon (3 g) ground pepper
1 teaspoon (6 g) dried thyme
1 teaspoon (6 g) dried oregano
1 teaspoon (6 g) kosher salt
1 teaspoon (6 g) garlic powder
1 teaspoon (6 g) onion powder
1 teaspoon (6 g) paprika
1 teaspoon (6 g) cumin
1 teaspoon (6 g) ground chili powder
1 tablespoon (7 g) cornstarch
1 tablespoon (13 g) light brown sugar, packed
1 tablespoon (13 g) lemon pepper seasoning
1/4 cup (30 g) coffee concentrate coffee grounds
Step by step
To a blender or food processor, add all the ingredients from the coffee grounds through the cayenne pepper. Blend well for 30 sec.
In a large skillet over medium heat, add canola oil.
Add 1/2 of seasoning rub to one side of chuck roast, pressing into the meat. Place meat, seasoned side down onto the hot pan.
Sear for 3 min. adding remainder of seasoning to bare side of chuck roast. Flip roast and sear other side another 3 min.
Add roast to a 4-quart or larger crock pot. Add beef broth to crock pot, secure lid and turn to high. Cook for 5 hours, meat should be tender and shred easily with 2 forks. Serve with extra drippings.