This slow cooked shredded beef is simmered in an updated red eye gravy. Delicious! From
Print Add to Collection

Slow Cooked Beef with Red Eye Gravy Community Coffee Aug 22

Super tender, this slow cooked shredded beef in red eye gravy is a little spicy, a little sweet, and very yummy. Use it in buns, tortillas, or spooned over rice, mashed potatoes, or grits!
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 to 10 servings
Author Marye


  • 3 ancho chiles
  • 2 tablespoons avocado oil or other high smoke point oil
  • 3 pounds rump roast
  • 2-1/2 teaspoons Kosher salt
  • 2 teaspoons garlic powder
  • 1-1/2 teaspoons coarsely ground black pepper
  • 1/2 teaspoon smoked paprika
  • 4 tablespoons Dark Roast Community Coffee or 1-1/2 cups brewed double strength, ground
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 1 medium onion sliced
  • 2 in fresh limes cut 4 wedges each


  • Remove the seeds and stems from the ancho chiles and rinse.
  • Add the chiles to a bowl and cover with 1 cup simmering water.
  • Set aside for 20 minutes.
  • Meanwhile heat the avocado oil in a heavy skillet. Cast iron is best.
  • While the oil is heating trim any hard fat and silver skin from the roast with a sharp knife.
  • Mix the salt, garlic powder, pepper, and smoked paprika.
  • Rub the seasoning mixture over all surfaces of the meat.
  • Brown the meat on all sides in the hot oil.
  • Remove from the pan.
  • Quickly add 1 cup of the coffee into the pan and use a wooden spoon to scrape up anything sticking to the pan.
  • Turn the heat off and add the remaining 1/2 cup of coffee, honey, and lime juice.
  • Let the pan sit for a few minutes.
  • Drain the water from the ancho chiles. They should be very soft.
  • Rinse them quickly and add to a blender container with the coffee mixture.
  • Pulse until smooth - the mixture will be very thick. Almost like a paste.
  • Add the sliced onion to the bottom of a slow cooker.
  • Place the browned meat on top of it.
  • Spoon the ancho-coffee sauce over the meat, using the spoon to cover it completely.
  • Cook on low heat for 8 to 10 hours.
  • About 30 minutes before serving use two forks to shred the meat, mixing it into the gravy that has formed.
  • Cover and continue to cook for 30 minutes or until ready to serve.
  • Serve on slider buns or warm tortillas with a wedge of lime to squeeze over the top.