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mocha rubbed slow cooker shredded beef

Mocha Rubbed Slow Cooker Shredded Beef

  • Author: Adapted from Stupid Easy Paleo
  • Prep Time: 20 mins
  • Cook Time: 4 hours 5 mins
  • Total Time: 4 hours 25 mins
  • Yield: 8 servings 1x

Scale

Ingredients

For the mocha rub:

  • 2 tablespoons smoked paprika
  • 1 packet (.09 oz) espresso powder (or 2 tablespoons finely ground coffee beans)
  • 1 tablespoon cocoa powder
  • 1 tablespoon ground black pepper
  • 1 teaspoon sweet paprika
  • 1 teaspoon chili powder
  • 1 teaspoon ground ginger
  • 1 teaspoon fine sea salt

For the beef:

  • 1 packet (.09 oz) espresso powder dissolved in 1 cup hot water, or 1 cup strong brewed coffee
  • 1 cup beef broth
  • 1/2 yellow onion, chopped
  • 6 dried figs or pitted dates, chopped
  • 3 tablespoons balsamic vinegar
  • 2 lb chuck tender roast
  • Chopped fresh parsley, for topping (optional)

Instructions

  1. In small bowl, whisk mocha rub ingredients until well combined. Set aside.
  2. In food processor or blender, puree espresso-water mixture, beef broth, chopped onion, chopped figs and balsamic vinegar until mixture is mostly smooth. Pour into 6-quart slow cooker. Place roast in center of slow cooker. Rub mocha rub generously and evenly all over roast (you may have some rub left over).
  3. Cover and cook roast on low 4 to 6 hours until meat thermometer inserted in center reads 160. Transfer roast to cutting board. Use two forks to shred beef. Transfer to serving plate.
  4. Pour liquid left in slow cooker into medium saucepan. Bring to boil over medium-high heat. Continue to boil 5 minutes, whisking constantly, until mixture thickens slightly. Pour over shredded beef. Top with chopped parsley just before serving, if desired.

Keywords: Crockpot, Crock Pot