Espresso and Lime

14 Let the chuck roast come to room temperature about 45 minutes before cooking
0 Preheat your oven to 325 degrees 
1 Cut the chuck roast into 2 inch cubes and pat dry with paper towels
2 Season generously with salt and black pepper and press all sides in all purpose flour
3 Place a braiser or dutch oven oven medium to medium high heat and add 2 tablespoons of butter and olive oil
4 Once the braiser is warm, sear the chuck roast on all sides (work in batches to avoid crowding the pot), transfer onto a plate and set them aside for now
5 Add the chopped yellow onion, carrots and celery and cook for about 5 minutes or until beginning to soften
6 Add 6 cloves of finely minced garlic and 3 tablespoons of tomato paste and stir until evenly distributed
7 Add 4 cups of beef broth, 2 tablespoons of worcestershire sauce and 2 tablespoons of brown sugar and bring to a simmer
8 Transfer the seared chuck roast back into the braiser along with 3 sprigs of rosemary, 10 sprigs of thyme and 3 bay leaves (or a teaspoon of dried herbs)
9 Cover the braiser and transfer into a 325 degree oven
10 Bake for about 3 hours or until very tender
11 Once the chuck roast is tender, remove the herbs and transfer the roast onto a plate
12 Place the pot back over medium high heat and bring the sauce to a simmer
13 To finish the gravy, strain to remove the vegetables or use an immersion blender to blend smooth
15 If the gravy is too thin, whisk 2 tablespoons of all purpose flour into 1/4 cup of beef broth until smooth, add to the gravy and then simmer uncovered until thickened
16 Serve over mashed potatoes