No Fuss Shredded Beef Tacos

No Fuss Shredded Beef Tacos

31 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    6 h
  • Ready In

    6 h 15 m
rknotthere
Recipe by  rknotthere

“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.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

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Directions

  1. Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
  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.
  3. Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
  4. Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.

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Reviews (31)

Rate This Recipe
kimcronin
360

kimcronin

Made this exactly as the recipe says and it was quite flavorful but the volume of liquid was too much so it was kind of soupy and had to be strained to get to the tasty morsels. I'll definitely make this again but will cut back on either the liquid from the tomatoes or the beef broth just a tad. Yummmm!

Sweettreats
307

Sweettreats

This recipe was wonderful. I placed everything in my slow cooker the night before. I didn't have beef broth so I just added chicken broth. I did add a little extra chili powder and only used one jalapeno pepper. All I can say is yum!

foodie
272

foodie

Add sweet baby ray's bbq sauce at the end or on the side for sandwiches

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 148 cal
  • 7%
  • Fat
  • 9.7 g
  • 15%
  • Carbs
  • 3.3 g
  • 1%
  • Protein
  • 10.9 g
  • 22%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 377 mg
  • 15%

Based on a 2,000 calorie diet

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