The chuck section of the cattle yields some of the most flavorful and economical cuts of meat, somewhat tough and fatty but perfect choices for braising and stewing. You can substitute top or bottom roasts in the recipe, which should be thinly sliced across the grain before serving. The coffee and soy sauce give this dish an amazing flavor.
- 3 pounds chuck roast trimmed of fat
- 1 tablespoon canola oil
- 1/4 cup soy sauce
- 1 cup brewed coffee
- 2 bay leaves
- 2 teaspoons dried oregano
- 1 garlic clove
- 2 medium onions sliced
- 8 -10 crusty hoagie buns split
Preheat the oven to 325 degrees. Heat the oil in a large Dutch oven over medium-high heat. Sear meat on both sides, about 8 minutes per side until the exterior is a deep walnut brown and the roast releases easily from the pan.
Add the remaining ingredients. Cover with a tight fitting lid or foil. Bake for 3½ to 4 hours. Check after 1½ hours, adding more coffee and soy sauce, if needed.
To serve, use a fork to shred the beef. Serve as an open-face sandwich with a cup of the braising liquid for dipping.
Note: This is a great recipe for a slow cooker. Brown the meat first. Cook 8 to 10 hours on low.
Makes 8 to 10 servings
Photo by Jodi Miller