Ingredients
- 3 pounds boneless chuck roast
- 1 tablespoon avocado oil
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 onion, diced
- 3–5 cloves garlic, minced
- 1 cup beef broth
- 3 tablespoons tomato paste
- 1 lime, juiced
- Fresh cilantro, for garnish (optional)
Instructions
- In a small bowl, mix together the chili powder, cumin, cayenne pepper, smoked paprika, salt, and pepper.
- Pat the chuck roast dry with paper towels and rub the spice mixture all over the meat.
- Heat a large skillet over medium-high heat. Add avocado oil, then sear the roast on all sides until browned (about 3–4 minutes per side).
- Transfer the seared roast to the bottom of the slow cooker. Top with diced onions and minced garlic.
- Pour in the beef broth and add the tomato paste. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the beef is tender and easily shredded.
- Remove the roast from the slow cooker, shred the meat with two forks, then return the shredded beef to the pot and stir to combine with the sauce.
- Finish by squeezing fresh lime juice over the beef and garnish with fresh cilantro if desired. Serve and enjoy!
Notes
- Searing the meat before slow cooking enhances the flavor and locks in juices.
- Perfect for tacos, burrito bowls, sliders, or served over rice or mashed potatoes.
- Adjust cayenne to taste for a milder or spicier result.
- Leftovers store well and are great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 125mg
