Description
This recipe was created for a Cinco De Mayo work potluck taco bar that was a big hit. The coffee in the recipe adds a hint of smokiness and assists with tenderizing the meat as it cooks. Serve with warm tortillas and your favorite toppings. For less heat, omit jalapenos.
Ingredients
- 1 large yellow onion, sliced into thin rings
- 1 (3 pound) boneless beef chuck roast, trimmed
- 2 (14.5 ounce) cans chili-seasoned diced tomatoes
- 1 (14 ounce) can beef broth
- 1 cup cold coffee
- 1 (4 ounce) can diced green chiles
- 2 jalapeno peppers, sliced (Optional)
- 4 cloves garlic, chopped
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
- Pour diced tomatoes
- beef broth
- and coffee into the cooker over the roast; stir in diced green chiles
- jalapeno peppers
- garlic
- chili powder
- cumin
- salt
- and black pepper. Spread remaining onion rings over the mixture.
- Cover the cooker and cook on Low until beef is very tender
- 6 to 10 hours.
- Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Servings: 16