Mocha Rubbed Slow Cooker Shredded Beef
An incredibly flavorful recipe for shredded beef made in the slow cooker. A chili mocha dry rub flavors and tenderizes the beef with minimal prep work!
Servings: 8 servings
Ingredients
For the mocha rub:
- 2 tablespoons smoked paprika
- 1 teaspoon espresso powder .09 oz 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
- ½ yellow onion chopped
- 6 dried figs or pitted dates, chopped
- 3 tablespoons balsamic vinegar
- 2 lb chuck tender roast
- fresh parsley chopped, for topping (optional)
Instructions
- In small bowl, whisk mocha rub ingredients until well combined. Set aside.
- 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).
- 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.
- 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.
Notes
Adapted from Stupid Easy Paleo
Nutrition
Calories: 240kcal | Carbohydrates: 8g | Protein: 23g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 502mg | Potassium: 530mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1081IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 3mg