No Fuss Shredded Beef Tacos

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.

Step: 1

Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.

Step: 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.

Step: 3

Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.

Step: 4

Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.

Per Serving: 148 calories; protein 10.9g; carbohydrates 3.3g; fat 9.7g; cholesterol 38.7mg; sodium 376.7mg.

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