Ingredients
Scale
- 2–3 pounds chuck roast (or brisket)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 cup beef broth (or chicken broth)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- Juice of 1 lime
Instructions
- Gather all ingredients. Dice the onion and mince the garlic.
- Season the roast generously with salt, pepper, chili powder, cumin, smoked paprika, and oregano.
- In a large skillet over medium-high heat, sear the roast on all sides until browned (about 4–5 minutes per side).
- Place the seared meat in a slow cooker with onions, garlic, beef broth, and lime juice. Cook on low for 5 hours until fork-tender (or simmer in a pot for about 2 hours).
- Once tender, shred the beef with two forks and mix it back into the juices before serving.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup (113g)
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 80mg