- One 1.5 or 2.0 lb Round roast or Round steak
- Coffee Rub (Williams and Sonoma)
- Garlic Powder
- 1/2 Tsp of Salt
- 1 tsp of pepper
- Aus Juice Mix
- 4 c of distilled water
- One Large Cast Iron Skillet or Roaster
- One Large Dutch oven
Aus Juice Mix:
Use 2 Tablespoons of mix to 16 oz. of water. Use a wire whip to blend until smooth before adding to the roast.
Take one round roast or steak and rinse in cold water. Pat dry!
Place on a flat surface or wooden chop block and rub with olive oil.
Mix all dry ingredients together and then rub into the roast on both sides.
Let the roast sit for 30 minutes or do this step the evening before cooking and refrigerate until cooking.
Using the cast iron skillet or roaster add 1 tsp of olive oil and heat for 2 min on a medium high heat. Sear the roast until brown on both sides (approximately 4-5 minutes. Place the roast in the large Dutch oven and add 2 cups or Aus Juice Mix
Bring to a boil and then turn down to a medium heat and simmer for three hours.
Use a lid on the Dutch oven but do not put it on tightly. (allow steam to escape as the roast cooks. Add Aus Juice Mix frequently to keep plenty of liquid around the roast while it is cooking. Do not cover completely the roast with Aus Juice during the cooking time turn the roast over approximately every 45 minutes.
When the roast is tender and tears apart easily, it is completely done.
Take the roast out and put it on a platter. Take the remaining Aus Juice Mix that is in the Dutch oven and add 3 tablespoons of flour, slight salt and pepper to taste. Use a wire whip and blend until smooth. Return to a medium heat and cook until smooth for 3 or 4 minutes; then, pour in a gravy boat to serve alongside the roast.