Ingredients:

  • 3 lb beef chuck roast, trimmed of excess fat
  • 2 tbsp avocado oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup low-sodium beef broth
  • 2 tbsp apple cider vinegar
  • 1 tbsp fresh lime juice
  • 1 tbsp fresh cilantro, chopped

Instructions:

  1. Pat the beef dry with paper towels and season all sides generously with salt and black pepper.
  2. Heat avocado oil in a cast-iron skillet over medium-high heat until shimmering; sear the beef for 4–5 minutes per side until a mahogany-colored crust forms, then transfer the meat to the slow cooker.
  3. In the same skillet, sauté the diced onion for 3 minutes until translucent, then add the minced garlic and cook for 30 seconds.
  4. Stir in the chili powder, ground cumin, smoked paprika, and dried oregano, cooking for 1 minute until the spices are fragrant.
  5. Pour in the low-sodium beef broth and apple cider vinegar, scraping the browned bits from the bottom of the skillet, then pour the entire mixture over the beef in the slow cooker.
  6. Cover and cook on Low for 8 hours until the beef yields easily to a fork and reaches an internal temperature of 205°F (96°C).
  7. Remove the beef to a carving board and shred using two forks.
  8. Place the shredded meat back into the slow cooker and stir in the fresh lime juice and chopped cilantro.
  9. Stir in 1/4 cup of the reserved braising liquid to maintain moisture before serving.