1tablespooncocoa powder - can also use coconut sugar or brown sugar
1tablespoongarlic powder
1teaspoonsea salt
1teaspoonchili powder
1teaspoonground ginger
roast
2lbbeef roast (chuck roast is fine)
1/2cupbrewed coffee
1cupbeef broth
1/2yellow onion, chopped
8-10dried figs, roughly chopped
1/4cupbalsamic vinegar - look for sulfite free (usually organic)
Instructions
Prepare the coffee rub by mixing together the finely ground coffee beans, smoked paprika, black pepper, cocoa powder (or brown sugar), granulated garlic, chili powder, sea salt, and ground ginger in a small bowl.
Pat the beef roast dry with a paper towel. Spoon 3-4 tablespoons of the coffee rub mixture over the roast and rub it in well with your hands. There will be leftover rub, you can store in an airtight container to use another time!
Combine the brewed coffee, beef broth, onion, figs, and balsamic vinegar in a blender. Puree until liquefied. Note: You can also use an immersion blender, if preferred.
Pour the liquid into slow-cooker, and place the roast gently on top.
Cook for 5 to 6 hours on low, until fork tender.
Remove the meat, and transfer to a large serving plate, or cutting board; shred with two forks. You can then boil the liquid (broth and juices), until it reduces and thickens or serve as is. Adjust seasonings with salt and pepper to taste, if desired.
Notes
makes 4 hefty servings. Can easily be served for 6. Nutrition info is for 4 servings.