Description
Experience the bold flavors of tender, slow-cooked Mexican shredded beef, perfect for tacos or burritos. This easy recipe will elevate your next meal with minimal effort.
Ingredients
Scale
- 3 lbs chuck roast
- 2 medium sweet onions, chopped
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 2 tbsp chili powder
- 2 cups low-sodium beef broth
- Juice of 2 limes
- Salt and pepper to taste
Instructions
- Gather all ingredients. Finely chop the onions and mince the garlic.
- Heat olive oil in a skillet over medium-high heat. Sear the chuck roast until browned on both sides (about 4-5 minutes per side).
- Add onions, garlic, cumin, and chili powder to the skillet; sauté for about 2 minutes until fragrant.
- Transfer mixture to a slow cooker. Pour in beef broth and squeeze lime juice over everything. Cook on low for 8 hours or high for 4 hours until tender.
- Once cooked, shred the beef using two forks and return it to the pot with its juices.
- Serve warm in tortillas with your desired toppings.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 590mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 120mg