No Fuss Shredded Beef Tacos

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.

• Preparation Time: 15 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 15 mins
• Calories: 148 Calories

Ingredients

• ½ teaspoon salt
• 1 (4 ounce) can diced green chiles
• ¼ teaspoon ground black pepper
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 1 (14 ounce) can beef broth
• 4 cloves garlic, chopped
• 1 (3 pound) boneless beef chuck roast, trimmed
• 1 cup cold coffee
• 2 jalapeno peppers, sliced (Optional)
• 1 large yellow onion, sliced into thin rings
• 2 (14.5 ounce) cans chili-seasoned diced tomatoes

Recipe Instructions

Step 1

Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.

Step 2

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.

Step 3

Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.

Step 4

Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.