Ingredients:

  • 3-4 lbs (1.3-1.8 kg) beef chuck roast
  • 1 tablespoon (15 ml) olive oil
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1 (4 oz / 113g) can diced green chilies (optional, for mild heat)
  • 1/2 cup (120 ml) beef broth
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • Corn or flour tortillas, for serving (12-18, depending on size)
  • Chopped cilantro
  • Diced onions
  • Shredded cheddar or Monterey Jack cheese
  • Sour cream or Greek yogurt
  • Avocado slices or guacamole
  • Your favorite salsa (tomatillo, pico de gallo, etc.)

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Brown the beef roast on all sides until nicely seared. This step adds extra flavor.
  2. Place sliced onions and garlic in the slow cooker. Place seared beef on top of onions and garlic. Pour diced tomatoes (with juice), green chilies (if using), and beef broth over the top.
  3. Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and pepper evenly over the beef.
  4. Cover and cook on LOW for 8 hours or HIGH for 5 hours, or until beef is extremely tender and easily shredded.
  5. Remove the beef from the slow cooker and place on a cutting board. Use two forks to shred the beef into bite-sized pieces.
  6. Return the shredded beef to the slow cooker and mix it with the juices. Stir in the lime juice. Taste and adjust seasoning as needed.
  7. Warm tortillas according to package directions or by lightly charring them over an open flame (gas stove or grill).
  8. Fill warmed tortillas with pulled beef and your favorite toppings.