Description
A savory and spicy slow-cooked beef dish perfect for tacos or rice.
Ingredients
Scale
- 3 lbs beef chuck roast
- 2 medium yellow onions, chopped
- 4 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, diced
- 2 tsp ground cumin
- 2 tsp dried oregano
- Juice of 2 limes
- 1 cup low-sodium beef broth
Instructions
- Prepare ingredients: Chop onions and mince garlic; set aside.
- Sear the beef: Heat oil in a skillet over medium-high heat. Brown the roast on all sides and transfer to a slow cooker.
- Sauté aromatics: In the same skillet, cook onions until translucent. Add garlic, chipotle peppers, cumin, and oregano; sauté briefly before adding to the slow cooker.
- Add liquids: Pour lime juice and beef broth over the mixture in the slow cooker.
- Slow cook: Set on low for 8 hours or high for 4 hours until fork-tender.
- Shred and serve: Use two forks to shred the beef in its juices and serve with warm tortillas or rice.
Notes
- Great for meal prep and can be used in multiple dishes.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg