Ingredients:

  • 3 lbs beef chuck roast, trimmed of excess fat and cut into 4 large chunks
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1 cup beef broth (low sodium)
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 4 cloves garlic, minced
  • 1 onion, finely diced
  • 1 can (14.5 oz) diced tomatoes
  • 2 tbsp apple cider vinegar
  • 1 tbsp lime juice, freshly squeezed

Instructions:

  1. Pat the beef dry with paper towels and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the beef chunks for 3-4 minutes per side until a dark brown crust forms. Transfer the meat to the slow cooker.
  2. Add the diced onion and minced garlic to the slow cooker. Pour in the beef broth, diced tomatoes, apple cider vinegar, and lime juice. Stir in the chili powder, cumin, and smoked paprika until the meat is fully coated in the spice paste.
  3. Cover and cook on Low for 8 hours (or High for 4-5 hours) until the beef is fork-tender.
  4. Remove the beef to a platter and shred it using two forks. Skim the excess fat off the top of the remaining liquid in the slow cooker.
  5. Return the shredded beef to the pot and stir it into the concentrated juices. Let it sit on 'Warm' for 15 minutes to absorb the sauce.