For the mocha rub (you will have extra):
- 2 Tablespoons finely ground coffee beans
- 2 Tablespoons smoked paprika
- 1 Tablespoon black pepper
- 1 Tablespoon cocoa powder
- 1 teaspoon Aleppo pepper (or sweet paprika)
- 1 teaspoon chili powder
- 1 teaspoon ground ginger
- 1 teaspoon salt
For the roast:
- 2 lb. beef roast (any kind…I used grass-fed chuck)
- 1 cup brewed coffee (I used Chameleon Cold-Brew)
- 1 cup beef broth
- 1/2 an onion, chopped
- 6 dried figs, chopped
- 3 Tablespoons balsamic vinegar
1. Prepare the mocha rub by mixing together the finely ground coffee, smoked paprika, black pepper, cocoa powder, Aleppo pepper (sub: sweet paprika), chili powder, ground ginger and salt in a small bowl. You won’t use the entire batch if you’re making a 2 lb. roast. It stores well in an airtight container.
2. Pat the beef roast dry with a paper towel. Spoon 3-4 tablespoons of the mocha rub mixture over the roast and rub it in well with your hands – my preferred method. Or, place the roast and 3-4 tablespoons of mocha rub in a plastic ziplock bag and shake until it’s evenly coated.
3. Combine the brewed coffee, beef broth, onion, figs and balsamic vinegar in a blender. Puree until liquified.
4. Pour the liquid into the crock pot and place the roast gently on top
5. Cook for 5-6 hours on low.
6. Remove the meat and shred with two forks. You can then boil the liquid until it reduces and thickens or simply serve as is. Adjust seasonings with salt and pepper to taste
I served it like tacos using lettuce leaves, made some guacomole and WALAA!. SO GOOD and SO EASY!