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Ingredients
Scale
- 1 tbsp olive oil
- 2 pounds beef chuck roast, trimmed of excess fat
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 lime, juiced
- Warm tortillas, for serving
- Toppings: diced tomatoes, sliced jalapeños, chopped cilantro, lime wedges, salsa, Cotija cheese
Instructions
- Generously season the beef chuck roast with salt and black pepper.
- In a small bowl, mix the ground cumin, chili powder, paprika, and dried oregano. Rub this spice blend all over the beef, ensuring an even coating.
- Heat olive oil in a large pan and sear the beef on all sides until browned.
- Place the seasoned beef in the slow cooker. Add the chopped onion and minced garlic around the beef.
- In a separate bowl, whisk together the beef broth, tomato paste, and lime juice. Pour this mixture over the beef in the slow cooker.
- Cover and cook on high for 4-5 hours or low for 8 hours, until the beef is tender and easily shreds with a fork.
- After cooking, shred the beef using two forks, then allow it to marinate in the juices for an additional 10-15 minutes. Adjust seasoning with salt and pepper as needed.
- Serve the shredded beef in warm tortillas, topped with your choice of diced tomatoes, sliced jalapeños, chopped cilantro, Cotija cheese, lime wedges, and salsa.
Notes
For extra flavor, let the beef marinate in the juices longer before serving.
Consider adding additional toppings like avocado or sour cream for variety.
- Prep Time: 25 minutes
- Cook Time: 8 hours
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 345
- Sugar: 1g
- Sodium: 572mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg