Recipe for cooking brazilian chuck roast
Recipes from Peru, Brazil and South America :: South American Main Dish Meats
2 Tbsp. canola (or other vegetable) oil
1 (3 pound) boneless beef chuck roast, trimmed
1 1/2 (one and one-half) c. strong coffee
1 clove garlic, peeled and minced
1/2 tsp. salt, or to taste
1/4 tsp. ground black pepper
1/2 tsp. dried leaf thyme
1 onion, peeled and sliced thick
4 small potatoes, unpeeled and cut into quarters
2 Tbsp. flour mixed with 1 Tbsp. water
Heat oil in a heavy, 4-quart saucepan. Add chuck roast; brown on every side. Add coffee, garlic, salt, pepper and thyme. Arrange onion slices on top of meat. Cook over high heat until boiling, stirring occasionally. Reduce heat to low and cook, covered, 1 hour.
Add potatoes; continue to cook until meat and potatoes are tender. Remove meat and vegetables from pan juices; keep warm.
Blend flour with water to dissolve flour; stir into pan juices. Cook over med.-high heat until thickened, stirring constantly.
Slice meat and serve with pan gravy and vegetables.
