Prep Time: 20 mins | Cook Time: 8 hrs | Total Time: 8 hrs 20 mins | Yield: 6-8 servings
This slow cooker Ancho Coffee Shredded Beef is one of my favorite slow cooker recipes. Melt-in-your-mouth tender beef with finely ground coffee beans along with other simple ingredients makes this delectable dish. The combination of flavors of this Ancho Coffee Shredded Beef will surprise you. This is both sweet, spicy, smoky, tangy, and rich all at the same time. Serve this over mashed potatoes, over rice, into enchiladas, and on sandwiches.
INGREDIENTS
4 cloves garlic
3–4 lbs. boneless chuck roast
2 tbsp finely ground coffee beans
2 tbsp dark brown sugar, tightly packed
1 tbsp smoked paprika
2 tsp ground cumin
1 Spanish onion
2 tbsp chipotles in adobo, minced
2 tbsp ancho chile powder
2 tbsp balsamic vinegar
1/4 c. maple syrup
1 c. beer
2 tbsp cornstarch, or as needed
1 tbsp kosher salt
2 tsp black pepper
How to make Slow Cooker Ancho Coffee Shredded Beef
Step 1: Place the coffee beans, chile powder, brown sugar, smoked paprika, kosher salt, cumin, and black pepper in a large baking dish. Mix well until blended. Into the spices, press the beef, and pat the spice mixture on all sides.
Step 2: In the bottom of a slow cooker, place the onion. On top, place the spice-covered beef followed by the garlic, and chipotles in adobo, maple syrup, beer, and balsamic vinegar.
Step 3: Cover the slow cooker and set it to cook for 6 to 8 hours on low or 4 hours on high until the beef is easily shredded.
Step 4: Take the beef out of the slow cooker and shred it with two forks.
Step 5: Whisk 2 tbsp cornstarch with 2 tbsp cold water to make the slurry. Stir this into the slow cooker liquids and set to cook on high. Return the shredded beef to the slow cooker. Replace the lid and cook for another 30 minutes.
Step 6: Serve the Ancho Coffee Shredded Beef warm in tacos, over mashed potatoes, or on sandwiches. Enjoy!
Slow Cooker Ancho Coffee Shredded Beef
Ingredients
- 4 cloves garlic
- 3 –4 lbs. boneless chuck roast
- 2 tbsp finely ground coffee beans
- 2 tbsp dark brown sugar tightly packed
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- 1 Spanish onion
- 2 tbsp chipotles in adobo minced
- 2 tbsp ancho chile powder
- 2 tbsp balsamic vinegar
- 1/4 c. maple syrup
- 1 c. beer
- 2 tbsp cornstarch or as needed
- 1 tbsp kosher salt
- 2 tsp black pepper
Instructions
- Place the coffee beans, chile powder, brown sugar, smoked paprika, kosher salt, cumin, and black pepper in a large baking dish. Mix well until blended. Into the spices, press the beef, and pat the spice mixture on all sides.
- In the bottom of a slow cooker, place the onion. On top, place the spice-covered beef followed by the garlic, and chipotles in adobo, maple syrup, beer, and balsamic vinegar.
- Cover the slow cooker and set it to cook for 6 to 8 hours on low or 4 hours on high until the beef is easily shredded.
- Take the beef out of the slow cooker and shred it with two forks.
- Whisk 2 tbsp cornstarch with 2 tbsp cold water to make the slurry. Stir this into the slow cooker liquids and set to cook on high. Return the shredded beef to the slow cooker. Replace the lid and cook for another 30 minutes.
- Serve the Ancho Coffee Shredded Beef warm in tacos, over mashed potatoes, or on sandwiches. Enjoy!
