Description
A flavorful and tender shredded beef dish made in a crockpot, infused with chipotle and spices for a bold taste.
Ingredients
- 2 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 cup beef broth
- 2 tablespoons chipotle peppers in adobo sauce, minced
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lime juice
- Fresh cilantro, for garnish (optional)
- Tortillas, for serving (optional)
Instructions
- Heat the olive oil in a skillet over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it in the skillet for about 4-5 minutes on each side until browned. Remove from heat and set aside.
- In the bottom of the crockpot, add the diced onion and minced garlic. Place the seared beef on top.
- In a bowl, mix together the beef broth, chipotle peppers, ground cumin, smoked paprika, dried oregano, and lime juice. Pour this mixture over the beef in the crockpot.
- Cover the crockpot and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shredded with a fork.
- Once cooked, remove the beef from the crockpot and shred it using two forks. Return the shredded beef to the crockpot and stir to combine with the juices.
- Serve the shredded beef in tortillas, garnished with fresh cilantro if desired.
Notes
- For a spicier kick, add more chipotle peppers or a dash of hot sauce to the cooking liquid.
- Serve the shredded beef over rice or in a salad for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 8 hours on low or 4 hours on high
- Category: Main Dish
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg