Coffee Braised Chuck Roast

Mix seasoned salt, pepper, and cinnamon together, and season the roast on all sides. Heat olive oil in a heavy pot (like a Dutch oven), and sear on all sides. Once it’s seared on all sides, remove the roast from the pot, and toss in the onions and garlic. Saute for a couple of minutes, taking the time to loosen the browned bits from the bottom of the pan. Add the mushrooms in for a quick saute, and then add the roast back into the pot (and any accumulated juices). Pour the coffee over the roast, and add in the worcestershire sauce, rosemary and thyme. Give the coffee mixture a bit of a stir, and allow to come up to a boil. Reduce heat and allow to simmer slowly for an hour an a half to two hours (depending on how well done you like your roast beef). Turn the roast once, about halfway through. Use a meat thermometer to check for doneness.

When the roast is done, remove it from the pot and cover it with foil to keep it warm and let it rest. In a small bowl, combine cornstarch and beef stock. Bring the braising liquid back up to a boil and whisk in the cornstarch-beef stock mixture, and allow to thicken. Combine sour cream and a couple ladle-fulls of the gravy in a small bowl to temper the sour cream (so it doesn’t separate) and add to the gravy to heat through.

Slice roast and serve with the gravy.