Slow Cooker Beef Tacos

Bill and I love this recipe.  It's ridiculously easy and very delicious.   

1/4 onion, diced
1 to 1.5 lb. chuck roast

1 14.5 oz.-can of diced tomatoes

1 cup beef broth or 1 cup water plus 1 beef bouillon 

1/4 cup cold coffee
1  4-ounce can diced green chiles

1 jalapeno pepper, seeded and chopped
1 clove garlic, minced with a knife or a microplane grater
1/2 teaspoon chili powder
1/4 teaspoon ground cumin

1/4 teaspoon salt
1/4 teaspoon ground black pepper
Desired taco toppings
flour or corn tortillas

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1. Mix all ingredients together in a slow cooker then place the beef into the mixture. Let cook for 6 to 8 hours on low or about 4 on high, until meat is tender and falling apart.

2. Remove meat from slow cooker, shred, and return the meat to the slow cooker.  Allow the meat to sit in the juices for a few minutes to soak up more flavor.

3. Portion  meat onto tacos and top with desired toppings.  Bill and I like fresh greens, a Mexican melting cheese like Cotija, fresh tomatoes or salsa, and a dab of sour cream.