Ingredients:

  • 2 lbs (900g) chuck roast, trimmed of excess fat
  • 1 tbsp (15ml) olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce / 425g) can black beans, rinsed and drained
  • 1 (15 ounce / 425g) can corn, drained (or 1 cup frozen corn)
  • 1 (14.5 ounce / 411g) can diced tomatoes, undrained
  • 1 (10 ounce / 283g) can Rotel diced tomatoes and green chilies, undrained
  • 1 cup (200g) long-grain white rice, rinsed
  • 1 1/2 cups (360ml) beef broth
  • 1 packet (1 ounce / 28g) taco seasoning (or homemade equivalent)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • Chopped fresh cilantro (Optional)
  • Sour cream or Greek yogurt (Optional)
  • Shredded cheddar cheese (Optional)
  • Diced avocado (Optional)
  • Lime wedges (Optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned (about 2-3 minutes per side). This adds flavor but can be skipped for simplicity.
  2. Place the chopped onion and minced garlic in the bottom of the slow cooker. Top with the seared beef (if searing) or the raw beef.
  3. Pour in the black beans, corn, diced tomatoes, Rotel, rinsed rice, beef broth, taco seasoning, chili powder, cumin, smoked paprika (if using), salt, and pepper.
  4. Cover and cook on low for 6-8 hours or on high for 4-6 hours, or until the beef is very tender and easily shredded with a fork.
  5. Remove the beef from the slow cooker and shred it with two forks.
  6. Return the shredded beef to the slow cooker. Stir well to combine with the rice and sauce. Let it sit for 10-15 minutes to allow the rice to absorb any excess liquid. Serve hot, garnished with your favorite toppings.