Slow Cooker Chocolate Barbecue Braised Beef Tostadas


Lately, I’ve taken to using my Crock-Pot much more than I used to, particularly throwing in a big piece of meat with a bunch of seasonings and liquid, and letting it ride.  This recipe was more calculated because I wanted to incorporate chocolate (For ‘Chocolate Week’, of course!), but the method holds true.  After nearly 5 hours of simmering, the beef was a cross between a pot roast and barbecue brisket with a touch of Mexican mole awesomeness.  I like to make extra sauce for dishes like this so that I can sop it up with a crusty piece of bread or serve it spooned over rice.  The sauce is also perfect for pouring over a tostada, which is what I ultimately made.  As the beef has a decent kick – thanks to a habanero pepper – a raw tomatillo salsa is a very nice, cool complement!


Slow Cooker Chocolate Barbecue Braised Beef Tostadas
Prep time
Cook time
Total time
Recipe type: Mains
Serves: 6
  • For the Beef:
  • 2-Pound Chuck Roast
  • Salt & Pepper
  • 3 Cups Beef Stock
  • 1 28-Ounce Can Diced Tomatoes
  • ½ Cup Sherry Vinegar
  • 2 Tablespoons Brewed Espresso (or Strong Coffee)
  • 1 Red Onion, Sliced
  • 5 Garlic Cloves, Minced
  • 1 Habanero Chile, Minced
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Cinnamon
  • ½ Teaspoon Chili Powder
  • 2 Ounces Dark Chocolate, Chopped
  • For the Raw Tomatillo Salsa:
  • 4-6 Tomatillos (Depending on Size), Husked, Rinsed, and Quartered
  • 1 Garlic Clove
  • ½ Jalapeño Pepper, Chopped
  • ½ Cup Cilantro, Chopped
  • 1 Lime, Juiced
  • ¼ Cup Water
  • Salt
  • For the Tostada
  • Corn Tortillas
  • Cooked Black Beans, Lightly Mashed
  • Monterey Jack Cheese
  • Cotija Cheese
  • Cilantro
  1. For the Beef:
  2. Season the beef with salt and pepper on both sides.
  3. Add all ingredients, with the exception of the chocolate to your slow cooker.
  4. Set the slow cooker to high, and allow to cook for approximately 4-5 hours, stirring occasionally (My slow cooker is not exceptionally high-powered, so the 'high' setting is a low simmer. If you have a stronger device, use a lower setting, instead.). After 4 hours, the beef should be nearly falling apart, and the sauce thickened.
  5. Remove the beef from the pot, and shred using two forks.
  6. Return the shredded beef to the pot, and add the chocolate, stirring to thoroughly combine.
  7. Cook for an additional 30 minutes. Serve as is, or make tostadas!
  8. For the Raw Tomatillo Salsa:
  9. Add the tomatillos, garlic, jalapeño, and cilantro to a food processor or blender. Pulse until the mixture is finely chopped.
  10. Add the lime juice, water, and salt, and pulse until liquified, adding more water if necessary.
  11. For the Tostadas:
  12. Preheat your oven to 375 degrees.
  13. (Optional) Toast your tortillas in the oven, just until crisp.
  14. On a foil-lined baking sheet, layer a tortilla, the cooked black beans and jack cheese (You can make as many of the bean and cheese layers as you like.).
  15. Top with another tortilla, and pile with the cooked beef.
  16. Return to the oven for an additional 8-10 minutes, just until heated through and the cheese has melted.
  17. Sprinkle with cotija cheese and cilantro. Spoon extra cooking liquid from the beef, over the top, if desired. Serve with tomatillo salsa.





4 Responses to Slow Cooker Chocolate Barbecue Braised Beef Tostadas

  1. This is just a beautiful thing… I don’t know what I love more, your recipe or the photos!! Wonderful post..wonderful recipe! :-)

  2. Kathy D says:

    I am totally drooling over this!!!

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