Ingredients:

  • 3 lbs beef chuck roast, trimmed
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Juice of 2 limes
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 1 can diced tomatoes with green chilies
  • 2 bay leaves
  • Fresh cilantro, for garnish
  • Corn or flour tortillas, for serving

Instructions:

  1. In a bowl, mix olive oil, salt, pepper, cumin, paprika, chili powder, garlic powder, onion powder, and lime juice.
  2. Rub marinade over beef chuck roast. Cover and refrigerate for at least 30 minutes (or overnight for best flavor).
  3. In a skillet over medium-high heat, sear the marinated beef on all sides until browned. Transfer to slow cooker or Dutch oven.
  4. Layer chopped onions and minced garlic over the beef.
  5. Pour in beef broth and diced tomatoes, and add bay leaves.
  6. Cover and cook on low for 6-8 hours or until the beef is fork-tender.
  7. Remove the beef from the pot, shred with two forks, and return to the cooking liquid.
  8. Serve shredded beef in warmed tortillas, topped with fresh cilantro.