- Non-stick cooking spray
- 2½ lbs. beef chuck roast
- Sea salt and black pepper to season the meat
- ½ medium yellow onion diced
- 1 medium jalapeno thinly sliced
- 1½ tsp ground cumin
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp chipotle powder
- 1 tsp dried Mexican oregano
- 1 10- oz. can tomatoes with green chilies
- 1 cup beef stock
- 1 tbsp fresh lime juice
- 1/3 cup fresh cilantro chopped
- 2 large limes cut into 8 wedges each
Spray the bottom and sides of a slow-cooker crock with non-stick cooking spray.
In the slow cooker crock, add the tomatoes, beef stock, lime juice, onion, jalapeno, and spices. Stir to combine.
Brown the meat on all sides in a large skillet over medium-high heat. Transfer the meat to the crock pot and nestle it into the sauce. Cover and cook on low for 8 hours.
When done cooking, remove lid and shred beef with two forks while still inside the slow cooker. Allow shredded beef to marinate in warm cooking juices for at least 5 minutes to absorb more flavor.
Transfer shredded beef with tongs from the slow cooker to a fine mesh strainer and allow excess liquid to drain. Then transfer it to a serving platter or bowl. Top with chopped cilantro and serve immediately with cilantro and fresh lime wedges.
Calories: 386kcal | Carbohydrates: 11g | Protein: 38g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 130mg | Sodium: 267mg | Potassium: 909mg | Fiber: 2g | Sugar: 5g | Vitamin A: 405IU | Vitamin C: 26mg | Calcium: 72mg | Iron: 5mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.