My Favorite Recipe for Beef Pot Roast

I ran across a  recipe for beef pot roast not too long ago and thought it sounded interesting.  I really love the flavor that the coffee and rosemary gives this beef--it is really rather subtle.  I just use the cheap chuck roast cut and it always turns out tender and delicious but you could probably use other cuts also.  This is my version of  the recipe I found on food dot com (#37258).

I like cooking a big hunk of meat so I can have leftovers and not spend so much time cooking a night or two later.  Of course, you can also freeze extras to reheat again in a week or two.  I'm sure this would probably come out great if using a crock pot also.  If you try it, let me know what you think!  I think I'm addicted.

Ingredients:

1 (2 1/2-3 lb) beef chuck roast
1 T of fat to brown in (I use coconut oil for it's high heat tolerance)
1 medium onion, diced
1 cup brewed coffee
1 cup chicken or beef broth
1 teaspoon dried rosemary (I just throw in a fresh sprig of rosemary and remove the stem later)
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper

Directions:

Brown roast on all sides in a Dutch oven.
Add onion and cook for a couple of minutes.
Add coffee, broth, rosemary, garlic, salt and pepper.
Cover and simmer on low for 2-1/2 hours or until the meat is fork tender.
Slice and serve with juices (or make a gravy if desired).