Ingredients
Scale
- 3 lbs beef chuck roast
- 1 onion, quartered
- 4 cloves garlic, minced
- 3–4 dried guajillo chilies
- 2–3 dried ancho chilies
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- 4 cups beef broth
- Salt and pepper to taste
Instructions
- Prepare the chilies by removing stems and seeds; toast them in a dry pan until fragrant.
- Blend toasted chilies with garlic, onion, cumin, oregano, chili powder, and beef broth until smooth.
- Place the beef chuck roast in the crockpot and cover with marinade; season with salt and pepper.
- Cook on low for 8-10 hours or high for 4-6 hours until meat is tender.
- Shred the beef using two forks and return it to the sauce to absorb more flavor.
- Serve hot, garnished with chopped onions and cilantro.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg