👥8 people
⏲️4h 0m
🕐4h 30m
🍽️main meal
Coffee rubs are a great choice for your favorite beef roast.
Ingredients
- 2 lbs beef arm roast, any roast cut will work
- 4 tablespoons Meat Church Garlic and Herbs rub
- 4 tablespoons instant espresso coffee powder
- 4 tablespoons kosher salt
- 2 tablespoons ground black pepper
- 5 cups beef broth
Method
- Trim any silver skin from the roast then season generously with espresso rub. Be sure to rub the seasoning into the roast. Place on a wire rack and allow to rest in the refrigerator for 4 hours up to overnight. Remove the roast from the refrigerator at least 30 min before cooking.
- Preheat the Egg to 350° and set up for indirect heat.
- Coat a 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until very hot; add roast. Sear heavily on both sides, about 8 minutes per side. Make sure to sear the edges of the roast as well. Once all sides are seared, remove the roast from the skillet and place into a dutch oven. Deglaze the pan with beef broth then pour the liquid over the roast and cover.
- Place the dutch oven on the Egg and cook at 350° indirect heat for 3-4 hours until tender and you can pull it apart by hand. Once the roast is ready, remove from the Egg and let it cool slightly. Pull the meat apart or cut into chunks, avoid and remove any fat. Transfer to a serving platter and finish with a little of the reduced beef broth and salt and pepper as needed.
