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1
Season the beef with salt. Let the salt absorb into the meat; this will take about 20 minutes. Combine the coffee, cocoa powder, cinnamon, Ancho, garlic powder, and brown sugar. Rub the spice mix all over the meat.
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2
Combine the flour and water. Make a dough that is elastic, but not sticky. You may need to add water one tablespoon at a time to get the right consistency. Roll the dough out into a long worm. Place the dough around the lip of the pot.
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3
Place the roast into the pot along with the sprigs of rosemary. Place the lid onto the dough ring, pushing down firmly to create an air-tight seal. Don't push too hard, though, or you might end up cutting the dough instead of sealing the pot.
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4
Place the pot into a 325u00b0 F oven, or, for those using an American Dutch oven with legs and a exterior lip on the lid, set up a 13/8 coal spread: 13 coals on top and 8 on the bottom. If you are working with coals, you will need to replace the spread about 5 times.
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5
Roast the chuck roast around 4 to 5 hours in the oven (if you cook this on the coals it went for 8 hours(lots of temperature fluctuation). Remove it from the oven and place it on a sturdy trivet at the table. Crack the dough and lift the lid. Shred the beef and serve; I like to put wrap it up as tacos.
