No Fuss Shredded Beef Tacos

Ingredients

• 1 large yellow onion , sliced into thin rings
• 1 boneless beef chuck roast , 3 pound
• 2 cans chili-seasoned diced tomatoes , 14.5 ounce
• 1 can beef broth , 14 ounce
• 1 cup cold coffee
• 1 can diced green chiles , 4 ounce
• 2 jalapenos peppers , Optional
• 4 cloves garlic , chopped
• 1 teaspoon chili powder
• 0.5 teaspoons ground cumin
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper

Instructions

1. 1

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

2. 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.

3. 3

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

4. 4

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