The rub for this dish really enhances the flavour of the beef. Round roast when cooked low and slow has so much flavour. We hope you enjoy this dish.
2 Tbsp brown sugar
1 Tbsp Espresso
1 Tbsp Dark Cocoa
1 Tbsp Coriander
2 tsp ground cumin
1 tsp ground ginger
1 tsp garlic powder
2 tsp chilli powder
salt and pepper pinch of each
1 round roast we used a 1 pound size
3 Tbsp all purpose flour
2 Tbsp canola oil
1/2 Cup cold coffee
1/2 Cup red wine
Mix together the rub mixture.
Apply a liberal amount of rub to the roast and allow to sit on the roast for a couple of hours prior cooking.
In a Dutch oven (we use cast iron) bring to a medium high heat and add the oil. Sear the rubbed room temperature roast, getting a good sear on all sides.
Add the coffee and red wine.
Place Dutch oven with lid in a preheated 300 degree oven. Cook for three hours. Periodically check to ensure there is about an inch of liquid in the Dutch oven.
Remove roast and cover with foil. Roast will rest while the sauce is made.
To make the sauce whisk the flour into the juices left in the Dutch oven. Use more flour if you want a thicker sauce. Taste and add salt and pepper to taste.
Slice the roast and plate, cover the meat with the sauce. We like to serve this with some fried onions, peppers and broccoli mix.
Note: The rub makes more than needed for this recipe. Stored in an air tight container the rub will keep for 3-4 months. The rub is a great meat rub for smoking beef as well.