Prep Time: 20 mins | Cook Time: 8 hrs | Total Time: 8 hrs 20 mins | Yield: 6-8 servings
The slow cooker is my best friend. I have tons of recipes I keep in my pocket including this Ancho Coffee Shredded Beef. Enjoy warm in tacos, sandwiches, or over mashed potatoes.
Quick to prep and a dump and leave dish that comes out awesome always! If you have not tried this, this is the perfect time to.
INGREDIENTS
2 tbsp finely ground coffee beans
2 tbsp ancho chile powder
2 tbsp dark brown sugar, tightly packed
1 tbsp smoked paprika
1 tbsp kosher salt
2 tsp ground cumin
2 tsp black pepper
3–4 lbs boneless chuck roast
1 Spanish onion
4 cloves garlic
2 tbsp chipotles in adobo, minced
1/4 c. maple syrup
1 c. beer
2 tbsp balsamic vinegar
2 tbsp cornstarch, or as needed
How to make Slow Cooker Ancho Coffee Shredded Beef
Step 1: Combine the coffee beans, chile powder, brown sugar, smoked paprika, kosher salt, cumin, and black pepper in a large baking dish. Into the spices, press the beef and pat to coat.
Step 2: Into the bottom of a slow cooker, add the onion. On top, place the spice-covered beef followed by the garlic, chipotles in adobo, maple syrup, beer, and balsamic vinegar.
Step 3: Cover the slow cooker, set it on low, and cook the beef for about 6 to 8 hours. Or 4 hours on high.
Step 4: Take the beef out of the slow cooker. Using two forks, shred the beef.
Step 5: Whisk 2 tbsp cornstarch with 2 tbsp cold water to make a slurry. Add this into the slow cooker, stir, and set on high. Place the shredded beef back to the slow cooker and cook for 30 minutes more, covered.
Step 6: Enjoy warm in tacos, sandwiches, or over mashed potatoes.
Ingredients
- 2 tbsp finely ground coffee beans
- 2 tbsp ancho chile powder
- 2 tbsp dark brown sugar, tightly packed
- 1 tbsp smoked paprika
- 1 tbsp kosher salt
- 2 tsp ground cumin
- 2 tsp black pepper
- 3–4 lbs boneless chuck roast
- 1 Spanish onion
- 4 cloves garlic
- 2 tbsp chipotles in adobo, minced
- 1/4 c. maple syrup
- 1 c. beer
- 2 tbsp balsamic vinegar
- 2 tbsp cornstarch, or as needed
Instructions
Step 1: Combine the coffee beans, chile powder, brown sugar, smoked paprika, kosher salt, cumin, and black pepper in a large baking dish. Into the spices, press the beef and pat to coat.
Step 2: Into the bottom of a slow cooker, add the onion. On top, place the spice-covered beef followed by the garlic, chipotles in adobo, maple syrup, beer, and balsamic vinegar.
Step 3: Cover the slow cooker, set it on low, and cook the beef for about 6 to 8 hours. Or 4 hours on high.
Step 4: Take the beef out of the slow cooker. Using two forks, shred the beef.
Step 5: Whisk 2 tbsp cornstarch with 2 tbsp cold water to make a slurry. Add this into the slow cooker, stir, and set on high. Place the shredded beef back to the slow cooker and cook for 30 minutes more, covered.
Step 6: Enjoy warm in tacos, sandwiches, or over mashed potatoes.
