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
- Corn or flour tortillas for serving
Instructions
- Gather your ingredients; dice the onion and mince the garlic.
- Rub the chuck roast with salt, pepper, chili powder, cumin, smoked paprika, and oregano.
- In a skillet over medium-high heat, sear the seasoned roast on all sides until browned (approximately 4-5 minutes per side).
- Transfer the seared meat to a slow cooker or pot; add onion, garlic, broth, and lime juice.
- For slow cooking: Set on low for 5 hours until fork-tender. For stovetop: Simmer covered for about 2 hours.
- Once tender, shred the beef using two forks, mixing it back into the juices before serving in warm tortillas.
- Prep Time: 15 minutes
- Cook Time: Varies based on method (Slow Cooker – 5 hours; Stovetop – 2 hours)
- Category: Main
- Method: Slow Cooking/Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 4 ounces shredded beef
- Calories: 290
- Sugar: 0g
- Sodium: 740mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 90mg