Ingredients Weight Measure
Chuck pot roast, boneless 6 lbs.
Mace or cloves 6 pieces
Peppercorns, black 1 tsp.
Thyme, leaves, fresh 1 Tbsp.
Kosher salt, divided 3 Tbsp. + to taste
TABASCO® brand Garlic Pepper Sauce, divided 2-1/2 oz. + to taste
Garlic cloves, slivered 2 ea.
All-purpose flour, divided 1/4 cup + 1/2 cup
Vegetable shortening (Crisco®) 1/4 cup
Onions, medium, diced 2 ea.
Carrots, medium, diced 2 ea.
Celery, stalk, diced 1 ea.
Leek, white only, diced 1 ea.
Beef or chicken stock 2 cups
Coffee, black, brewed 2 Tbsp.
Cold water 1/4 cup
Black pepper, fresh to taste


  1. Tie the roast with butcher string, making it evenly proportioned.
  2. Grind the spices in spice grinder with the fresh thyme and salt.
  3. Rub the Chuck Roast all over with TABASCO® Garlic Pepper Sauce. Cut small incisions into the meat and insert the garlic cloves all over the meat. Rub the meat with the spices and roll it in flour.
  4. In a heavy cast iron pot, with heavy fitted lid, brown the roast on all sides evenly in the vegetable shortening.
  5. Remove the roast from the pot and, in the same pot, brown the vegetables, stirring to cook evenly.
  6. Add the stock and the coffee and return the roast to the pot. Cover and cook on very low, even flame on the stovetop for approximately 4 hours, turning the roast every 30 minutes. IMPORTANT: Do not allow the pot to boil. Add stock if necessary to keep meat moist but not boiling.
  7. Skim the roast to remove fat. Reserve the fat.
  8. To test doneness, cut off an end piece and check for tenderness. When done, remove from pot and reserve (wrap in foil to keep warm), also reserving the juices. Using a slotted spoon, remove the vegetables to a warm dish.
  9. Return the reserved fat and juices to the pot. Blend the 1/2 cup all-purpose flour with 1/4 cup cold water and the veggies in a blender.
  10. Add the flour mixture back to the pot and stir to cook flour evenly, 4 minutes to thicken gravy. Season gravy with kosher salt, fresh black pepper and TABASCO®: brand Garlic Pepper Sauce to taste.
  11. Slice meat thinly against the grain and serve with hot buttered noodles or garlic mashed potatoes.

Yield: 12 servings