Cooking Time:
6 - 10 hoursServings:
16
Ingredients
1 onion, yellow, large, sliced into thin rings3 lb. roast, chuck, boneless beef, trimmed
29 oz. tomatoes, chili seasoned, diced canned
14 oz. beef broth, canned
1 c. cold coffee
4 oz. green chiles, dieced, canned
2 jalapeno peppers, sliced (optional)
4 cloves garlic, chopped
1 tsp. chili powder
1/2 tsp. cumin, ground
1/2 tsp. salt
1/4 tsp. pepper, black, ground
Slow Cooker “No Fuss” Shredded Chuck Roast is great and the longer it cooks the better it gets! The coffee adds a hint of smokiness and assists with tenderizing the meat as it crocks! NOTE: You can follow this recipe and use your favorite cut of meat – beef or pork!
- Layer half the onion rings into the bottom of the 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 top.
- Cover. Cook on Low until beef is very tender, 6 to 10 hours.
- Remove chuck roast to a bowl and shred meat with two forks.
- Return meat to sauce.
- Remove onions.
Serve the onions with the meat…and warm tortillas and your favorite toppings!
Happy Crocking!
For over 450 more Slow Cooker recipes, click here to get my eBook!
XOXO,
Jenn
