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
- Juice of 1 lime
- Corn or flour tortillas
Instructions
- Gather all ingredients: Dice the onion and mince the garlic.
- Season the roast: Rub the chuck roast with salt, pepper, chili powder, cumin, smoked paprika, and oregano.
- Sear the meat: In a large skillet over medium-high heat, sear the roast on all sides until browned (4–5 minutes per side).
- Slow cook: Place the seared meat in a slow cooker or large pot. Add diced onion, minced garlic, beef broth, and lime juice. Cook on low for 5 hours (or simmer covered for 2 hours on stovetop).
- Shred the beef: Once tender, remove from cooking vessel and shred using two forks. Return shredded beef to the juices before serving.
- Serve: Warm tortillas and fill them with shredded beef and your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 4 oz (113g)
- Calories: 240
- Sugar: 1g
- Sodium: 368mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 90mg