Poblano peppers—the glossy, dark green pepper used in chiles rellenos—are called ancho chiles when they are dried. Dark-red ancho chile powder has a rich, fruity flavor with just a touch of heat. It pairs beautifully with the earthy, bittersweet flavor of coffee in the rub for this beef roast.
Serves 4
Prep: 25 minutes
Slow Cook: 7 hours (low) or 3½ hours (high)
Total: 7 hours 25 minutes
1 tablespoon instant espresso coffee powder or ground instant coffee
2 teaspoons ancho chile powder
½ teaspoon salt
3 pounds boneless beef chuck, arm, or shoulder roast, trimmed
6 medium carrots, peeled and cut into 1-inch pieces
2 medium red onions, halved and cut into wedges
½ cup Whole30-compliant beef broth or Beef Bone Broth (page 294)
3 tablespoons Whole30-compliant tomato paste
Chopped fresh flat-leaf parsley
In a small bowl, stir together the espresso powder, chile powder, and salt. Rub the roast on all sides with the espresso mixture.
In a 6-quart slow cooker, add the carrots and onions. Add the broth and tomato paste; stir to combine. Place the seasoned roast on top of the vegetables.
Cover and cook on low for 7 to 8 hours or on high for 3½ to 4 hours. Transfer the meat and vegetables to a serving platter and top with the parsley. Serve with the strained cooking liquid, if desired.
Instant Pot Variation Follow the directions in the first step using a 6-quart Instant Pot, reserving the carrots. Lock the lid in place. Select Manual and cook at high pressure for 45 minutes. Use natural release for 10 minutes, then quick release. Transfer the roast to a plate; cover to keep warm. Add the carrots to the pot. Lock the lid in place. Select Manual and cook at high pressure for 3 minutes. Continue with the remaining directions.