Ingredients
Scale
- 3 lbs chuck roast
- 1 large yellow onion (sliced)
- 4 cloves garlic (minced)
- 1 cup fresh cilantro (chopped)
- 2 tsp ground cumin
- Juice of 2 limes
- 2 chipotle peppers in adobo sauce (chopped)
- 1 cup low-sodium beef broth
- Tortillas (for serving)
Instructions
- Prep Your Ingredients: Gather all ingredients and chop the onion and garlic.
- Sear the Meat: Heat a skillet over medium-high heat. Season chuck roast with salt and pepper. Sear each side until browned (about 4-5 minutes).
- Add Flavor Bombs: In a slow cooker, combine seared meat with sliced onions, minced garlic, cumin, chipotle peppers, lime juice, and beef broth.
- Slow Cook It: Cover and cook on low for 8 hours or until meat is tender enough to shred.
- Shred & Serve: Use two forks to shred the meat directly in the slow cooker; stir it into the juices. Serve in warm tortillas topped with cilantro.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (approx. 150g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg