Ingredients
Scale
- 2–3 pounds chuck roast (or brisket)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 cup beef broth (chicken broth can be used)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- Salt and pepper, to taste
- Juice of 1 lime
- Corn or flour tortillas
Instructions
- Gather and prepare your ingredients by dicing the onion and mincing the garlic.
- Rub the chuck roast with salt, pepper, chili powder, cumin, oregano, and smoked paprika.
- In a large skillet over medium-high heat, sear the seasoned roast for about 4–5 minutes per side until browned.
- Place the seared meat in a slow cooker with the diced onion, garlic, broth, and lime juice; cook on low for 5 hours until tender.
- Alternatively, simmer on the stovetop in a pot for about 2 hours.
- Remove the meat, shred it using two forks, and return it to soak in the juices before serving.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 recipe (170g)
- Calories: 320
- Sugar: 0g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 115mg