Ingredients
- 2 ½ lbs. boneless beef chuck roast, cut into 2-inch cubes and trimmed of fat
- ½ cup water
- ½ medium yellow onion, quartered
- 6 garlic cloves, peeled
- 3 tablespoons tomato paste
- Juice of 1 lime (about 2–3 tablespoons)
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- ¾ teaspoon fine salt, plus more to taste
- ¼ teaspoon black pepper
- Pinch of ground cloves
- Pinch of ground chipotle powder (optional)
- 3 bay leaves
Instructions
- Place the cubed chuck roast in the bottom of a slow cooker.
- To a blender or food processor, add the water, onion, garlic, tomato paste, lime juice, cumin, oregano, cloves, salt, pepper, cloves, and chipotle powder (but not the bay leaves). Blend or process until smooth. Time saving tip: omit the blending or processing and add all of the ingredients to the slow cooker. You will want to slice the onion and mince the garlic if you do this.
- Pour the sauce mixture over the chuck roast in the slow cooker and stir. Place bay leaves on top of the meat.
- Cover and look on low heat for 7 hours (or high for 3 ½ hours) or until the meat is tender and shreds easily. Remove meat to a clean platter or shallow dish using a slotted spoon. Shred the beef with two forks, then return the shredded beef to the slow cooker and stir it into the liquid. Taste and season with additional salt and pepper as needed.
- Store leftovers in a covered container in the refrigerator for up to 4 days and in the freezer for long storage (up to 6 months).
Notes
Serving suggestions: Tortillas or tortilla chips, rice or cauliflower rice, veggies (fresh salad greens, sliced radishes, fresh cilantro, green onions, sliced jalapeno, tomatoes, pickled red onions, corn, cabbage or slaw), cheese (Cotija, Monterey Jack, Cheddar), salsa or pico de gallo, avocado or guacamole, lime wedges, black beans, and/or sour cream
Freezer-to-Slow Cooker Directions: Prepare the sauce and add to a large zip-top bag along with the raw beef cubes and other ingredients. Seal tightly and place in the freezer. When ready to cook, allow the ingredients to thaw just enough so that you can transfer them to the slow cooker. You can do this by placing the bag in water for 10-15 minutes. Cook on high for 7 hours or until beef is tender.
Nutrition Information
- Serving Size: 3 oz beef
- Calories: 210
- Fat: 10 g
- (Sat Fat: 5 g)
- Sodium: 100 mg
- Carbohydrate: 4 g
- (Fiber: 1 g
- Sugar: 1 g)
- Protein: 23 g