Ingredients:

  • 1.5 lbs (680g) Beef chuck roast, trimmed of excess fat
  • 1 tbsp (15ml) Olive oil
  • 1 medium Onion, chopped (approx. 1 cup / 150g)
  • 2 cloves Garlic, minced
  • 1 can (14.5 oz / 411g) Diced tomatoes, undrained
  • 1 can (10 oz / 283g) Rotel tomatoes & green chilies, undrained
  • 1 packet (1 oz / 28g) Taco seasoning (low sodium preferred)
  • 1 cup (240ml) Beef broth (low sodium preferred)
  • 1 cup (185g) Long-grain rice, rinsed
  • Optional Toppings: Shredded cheddar cheese, sour cream, avocado, chopped cilantro, green onions, lime wedges

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear beef on all sides until browned.
  2. Place the seared beef (or unseared beef) in the slow cooker.
  3. Add the chopped onion and minced garlic to the slow cooker, then add the undrained diced tomatoes and Rotel tomatoes.
  4. Sprinkle the taco seasoning over the beef and tomatoes.
  5. Pour the beef broth over the mixture.
  6. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender and easily shreds with a fork.
  7. Remove the beef from the slow cooker and shred it with two forks.
  8. Stir in the rinsed rice into the remaining sauce in the slow cooker.
  9. Cover and cook on high for an additional 30-45 minutes, or until the rice is cooked through and the liquid is absorbed.
  10. Serve hot, topped with your favourite toppings.