Description
A tender and flavorful shredded beef dish, perfect for busy weeknight meals. Customize with your favorite spices and veggies!
Ingredients
Scale
- 3 pounds chuck roast (boneless)
- 1 tablespoon cooking oil
- 1 lime (juice only)
- ½ teaspoon smoked paprika
- 1 yellow onion (diced)
- 4 cloves garlic (minced)
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon cayenne pepper
- 1 cup beef broth
- 3 tablespoons tomato paste
- Salt and pepper (to taste)
- Fresh cilantro (for optional garnish)
Instructions
- In a small bowl, combine the cumin, chili powder, cayenne pepper, and smoked paprika.
- Pat the chuck roast dry with paper towels and rub the seasoning mixture all over the meat.
- Heat a large skillet over moderate to high heat, add cooking oil, and sear the beef on all sides until golden brown.
- Transfer the seared beef to the slow cooker. Top with diced onion and minced garlic.
- Pour in the beef broth and add the tomato paste. Stir to mix.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Once done, shred the beef using two forks; it should fall apart easily.
- Mix the shredded beef back into the sauce and squeeze lime juice over the top. Garnish with fresh cilantro, if desired.
- Serve warm in tacos, burritos, rice bowls, or nachos.
Notes
This dish is freezer-friendly and can be made ahead for easy meal prep. Customize with your favorite ingredients!
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg