Since so many reviewers said this recipe was bland, I added 1t Durkee Steak Seasoning; 1/2t ea cajun seasoning & rosemary; 1/4t ea thyme, red pepper flakes & cayenne; then 3/4c red wine & 1/4c soy sauce in place of the 6th cup of coffee(almost all of the other reviewers' recommendations!). I simmered it for 2.5 hrs & when I went to turn it over, I tested it -- it was already past done & getting dry, so 5 hrs would have been way too long! No one else complained of this. We couldn't eat it the night I cooked it, so I put the broth in the frig separate from the meat. The next day, the grease was in a firm layer on the top, so I separated it off. When I made the gravy, I just used a small portion of the grease (one reviewer said this recipe was too greasy). For me, the gravy was very tasty, but much too concentrated. I think that next time I will follow JIHI's recommendation to put in 2c less coffee & add 2c water. I rarely cook chuck roast because it is not a good cut & I don't have luck cooking roasts. However, in spite of it already being a little dry, I must say the meat was wonderfully tender & was excellent with the gravy.
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Since so many reviewers said this recipe was bland, I added 1t Durkee Steak Seasoning; 1/2t ea...