Description
Tender, succulent beef chuck roast slow-cooked to perfection with a smoky blend of cumin and chili. Perfect for tacos, bowls, or nachos.
Ingredients
Scale
- 3–4 lb beef chuck roast
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 cup beef broth
- 2 tbsp tomato paste
- 2 tbsp fresh lime juice
- Salt and black pepper to taste
Instructions
- Season the beef generously with salt and pepper. Heat oil in a large skillet over medium-high heat and sear the beef on all sides until browned. Remove beef from pan.
- In the same skillet, sauté the diced onion and minced garlic for about 3 minutes until translucent.
- Place the seared beef into the slow cooker. Pour the sautéed onions and garlic over the meat.
- Whisk together chili powder, cumin, and smoked paprika, then sprinkle evenly over the beef.
- Stir beef broth and tomato paste together, then pour the mixture into the slow cooker around the meat.
- Cover and cook on LOW for 8 hours or until the beef is tender enough to be shredded with a fork.
- Transfer the beef to a tray and shred with two forks. Skim the fat from the slow cooker liquid and simmer it in a pan for 10 minutes to reduce.
- Toss the shredded beef with the reduced sauce and stir in the fresh lime juice before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican-inspired