Description
Tender, flavorful, and juicy shredded beef, perfect for tacos, burritos, or as a main dish. This slow cooker recipe brings out the bold flavors of cumin, chipotle, and lime!
Ingredients
Scale
- 1 (3-pound) beef chuck roast
- 1 medium onion, sliced
- 4 cloves garlic, chopped
- 1 (4-ounce) can green chilies
- 2 chipotles, chopped
- 1/2 cup beef broth
- 2 tablespoons apple cider vinegar
- Juice of 2 limes
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Layer sliced onion in the bottom of the slow cooker. Place chuck roast on top of onions. Sprinkle chopped garlic around the side of the beef.
- In a small bowl, add green chilies, chopped chipotle, beef broth, vinegar, and lime juice. Whisk together and pour over the roast.
- Sprinkle the top of the roast with cumin, oregano, smoked paprika, salt, and pepper.
- Place the lid on the slow cooker and set the timer for 8 hours on low or 4 hours on high.
- Once done, remove the roast from the slow cooker and shred using two forks.
- Drain off 3/4 of the liquid from the pot, then add the shredded beef back into the pot. Gently toss with the remaining juice.
- Serve immediately, or store in an airtight container for future meals. Freeze in a freezer-safe container for up to 3 months.
Notes
- You can use this shredded beef for tacos, burritos, nachos, or over rice.
- For a spicier version, add more chipotle or a few extra chilies.
- It can be frozen for later use, making it a great meal prep option!
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 100mg