“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.” - by rknotthere
Ingredients
Adjust Servings
Original recipe yields 16 servings
Directions
- Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
- 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.
- Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
- Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.
Nutrition
Amount Per Serving (16 total)
- Calories
- 148 cal
- 7%
- Fat
- 9.7 g
- 15%
- Carbs
- 3.3 g
- 1%
Based on a 2,000 calorie diet
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Reviews (29)
Rate This Recipe
"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 ..." See morethis again but will cut back on either the liquid from the tomatoes or the beef broth just a tad. Yummmm!"
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