Description
A flavorful and comforting slow-cooked beef dish, perfect for tacos or meal prep.
Ingredients
Scale
- 1 tbsp vegetable oil
- 3.5 lb beef roast (cut into 2-inch chunks)
- 2/3 cup beef broth
- 1 tbsp salt
- 1.5 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1.5 tsp cumin
- 1 tsp paprika
- 1 tsp black pepper
- 1 tbsp apple cider vinegar
- 1 dried bay leaf
- 2 limes (cut into wedges)
- 3 tbsp chopped cilantro
Instructions
- Sear the beef: In a large skillet, heat the vegetable oil over medium-high heat. Add the beef chunks, browning them on all sides for about 3-4 minutes.
- Mix ingredients: In a bowl, combine beef broth, salt, chili powder, garlic powder, onion powder, cumin, paprika, black pepper, apple cider vinegar, and bay leaf. Whisk until well incorporated.
- Combine in crockpot: Transfer the seared beef to the crockpot. Pour the spice mix over the beef, ensuring all pieces are coated.
- Cook: Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the meat is tender and easily pulls apart with a fork.
- Finish and serve: Once cooked, shred the beef with two forks, mixing it with the cooking juices. Serve with lime wedges and cilantro for garnish.
Notes
Serve in soft tortillas for tacos or over rice. Reheat leftovers in the microwave or stovetop, and freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 600 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg