Prep Time: 20 mins | Cook Time: 8 hrs | Total Time: 8 hrs 20 mins | Yield: 6-8 servings
I love tacos! Taco is one of my weaknesses. I have my favorite taco recipes, and this Slow Cooker Ancho Coffee Shredded Beef has always been my top pick. It’s super easy to make. This dish has a combination of spicy, sweet, tangy, and smoky flavors that is to die for!
3–4 lbs. boneless chuck roast
1 Spanish onion
4 cloves garlic
2 tbsp finely ground coffee beans
2 tbsp dark brown sugar, tightly packed
2 tsp ground cumin
2 tsp black pepper
2 tbsp balsamic vinegar
2 tbsp chipotles in adobo, minced
1/4 c. maple syrup
1 c. beer
2 tbsp ancho chile powder
2 tbsp cornstarch, or as needed
1 tbsp smoked paprika
1 tbsp kosher salt
How to make Slow Cooker Ancho Coffee Shredded Beef
Step 1: Place the coffee beans, chile powder, brown sugar, smoked paprika, kosher salt, cumin, and black pepper in a large baking dish. Mix well until combined.
Step 2: Into the spices, press the beef, and pat it with the spice mixture on all sides.
Step 3: In the bottom of a slow cooker, place the onion. On top, lay the spice-covered beef. Over the beef, add the garlic, chipotles in adobo, maple syrup, beer, and balsamic vinegar.
Step 4: Cover the slow cooker and set the beef to cook for 6 to 8 hours on low or 4 hours on high until the meat is easily shredded.
Step 5: Take the beef out of the slow cooker and shred it with two forks.
Step 6: To make the slurry, whisk 2 tbsp cornstarch with 2 tbsp cold water. Stir this into the slow cooker liquids and set to cook further to high. Return the shredded beef to the slow cooker. Replace the lid and cook for another 30 minutes.
Step 7: Serve the Ancho Coffee Shredded Beef warm on sandwiches, in tacos, or over mashed potatoes. Enjoy!
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