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 One 3 to 4 pound boneless chuck roast
- 1 medium yellow onion, peeled and sliced into 1/4-inch rings
- 3 whole cloves garlic, peeled
- 2 tablespoons each ground cumin, ground coriander and Mexican oregano
- 1 bay leaf
- 3/4 cup coconut vinegar, or equal parts orange and lime juice
- 16-ounces beef bone broth or beef stock
- One 14-ounce can diced tomatoes
- 2 heaping tablespoons Hot Mama's Smoky Coffee Chili Oil
- Kosher salt and coarsley ground black pepper to taste
Heat the oven to 350 degrees F.
Pat the roast dry and generously season with coarse salt and freshly ground black pepper.
Lightly coat the bottom of a Dutch oven or similarly heavy cast enamel cooking pan (with a fitted lid) with oil and warm over medium high heat. When the oil is hot, add the roast and sear on all sides until each surface is dark golden brown, about 5 to 7 minutes per side. Remove the roast to a plate and set aside.
Reduce the heat slightly and add the onions and garlic to the pan stirring occasionally. Cook about 5 minutes or until the onion is lightly translucent.
Add spices, stirring until fragrant, about 2 minutes. Add the vinegar, bone broth and tomatoes and simmer 5 to 10 minutes. Stir in the chili oil and add the roast and any accumulated juices back to the pan. (The liquid should come about two-thirds of the way up the roast.)
Bring the liquid back to a simmer, cover the pan with a lid and place it in the oven. Cook 20 minutes, reduce the temperature to 325 degrees F and continue to cook for 3 hours or until the roast is fork tender and falls apart easily.
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