Ingredients
Scale
- 3 pounds beef chuck roast
- 1 tablespoon avocado or olive oil
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Tortillas for serving
Instructions
- Trim excess fat from the chuck roast and cut into 3–4-inch chunks.
- Heat oil in a skillet over medium-high heat; sear beef chunks on all sides until browned.
- Transfer the seared beef to a slow cooker and pour in the beef broth.
- In a mixing bowl, combine spices (reserve some for later) and sprinkle evenly over the beef.
- Cover and cook on low for 6–7 hours until tender enough to shred.
- Shred beef using two forks, mix in reserved spices and lime juice to taste.
- Serve in warmed tortillas with desired toppings.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (approximately 150g)
- Calories: 250
- Sugar: 0g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg