Prep Time: 20 mins | Cook Time: 8 hrs | Total Time: 8 hrs 20 mins | Yield: 6 to 8 Servings
This spectacular recipe is cooked to perfection in the slow cooker. Just imagine how the flavors in this dish would incorporate each other in that time! You can serve this over mashed potatoes, on sandwiches, or in tacos! Try this recipe now. Enjoy!
Ingredients:
1 Spanish onion
4 cloves garlic
2 tbsp chipotles in adobo, minced
2 tbsp ancho chile powder
1 c beer
3–4 lbs. boneless chuck roast
1 tbsp kosher salt
2 tbsp finely ground coffee beans
1/4 c maple syrup
2 tbsp cornstarch, or as needed
2 tbsp ground cumin
2 tbsp balsamic vinegar
2 tsp black pepper
2 tbsp dark brown sugar, tightly packed
1 tbsp smoked paprika
Directions:
Add smoked paprika, chili powder, black pepper, cumin, coffee beans, cumin, and brown sugar into a large baking dish.
Whisk everything until well incorporated.
Add the beef into the bowl with the spices, then pat it until fully coated.
Add the onion into the slow cooker, then put the seasoned beef on top of it.
Add beer, chipotles in adobo, balsamic vinegar, maple syrup, and garlic over the beef.
Cover and seal the slow cooker, then cook for about 6 to 8 hours on a low setting or 4 hours on a high setting.
Transfer the beef onto a clean plate, then use two forks to shred it into small pieces.
In a small bowl, add 2 tbsp of cold water and 2 tbsp of cornstarch. Stir until well blended. Pour the slurry into the slow cooker, then stir until well blended.
Put the shredded beef back into the slow cooker, then stir until well combined. Cover and cook for 30 more minutes.
Serve over mashed potatoes, in tacos, or on sandwiches. Enjoy!
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