1Tablespoonbrown sugaruse Swerve for keto, omit for Whole30 & Paleo
1/2Tablespoonground black pepper
1/4teaspooncayenne pepperor more to taste
3poundchuck roastcut into 1 1/2 to 2-inch cubes
1cupchopped yellow onion
1/2cupespresso or strong coffeeor substitute all beef stock
2Tablespoonsapple cider vinegar
Mix the cafe mocha dry rub ingredients together in a bowl. Set aside.
Place the chuck roast cubes into a large bowl. Sprinkle with the cafe mocha dry rub and toss to combine.
Add the cubes to the liner of a pressure cooker with the chopped onions, beef stock, vinegar and coffee.
Secure the lid and lock in place. Press the Meat/Stew button (or Pressure Cook/Manual button). Make sure the timer is set for 35 minutes on high pressure. (use the + or – buttons to adjust if necessary).
When the pressure cooker beeps, allow the pressure to release naturally, about 15 to 20 minutes.
Remove the lid and move the pot roast to a large bowl.
Shred the meat by shaking the pieces with tongs or leave whole. Serve immediately with the pan liquid or make a quick gravy.
To make gravy
Press the Cancel button, then the Saute button.
For Keto – add 1/2 teaspoon Glucomannan and whisk to combine. Gravy will thicken as it cools.For Whole30/Paleo – mix 3 Tablespoons of arrowroot starch with 2 Tablespoons of warm water in a small bowl. Add to the pressure cooker and whisk to combine.For everyone else – mix 2 Tablespoons of warm water with 1 Tablespoon of cornstarch in a small bowl. Add to the pressure cooker and whisk to combine.
To make in a slow cooker - cook on HIGH for 6 hours.
To make on the stove - place all of the ingredients in a Dutch oven, cover and simmer for 3 to 3 1/2 hours until fork tender.
Carb count calculated is using regular brown sugar.