Description
A hearty and flavorful shredded beef dish perfect for tacos, burrito bowls, or enchiladas, ideal for a busy weeknight dinner.
Ingredients
- 2 lbs beef chuck roast
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 can (14 oz) diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Tortillas or other serving options
Instructions
- Season the beef roast generously with salt and pepper.
- In your slow cooker, toss in the chopped onion, minced garlic, beef broth, diced tomatoes, chili powder, cumin, and smoked paprika. Stir together to combine.
- Nestle the seasoned beef roast into the mixture, ensuring it’s well-coated. Cover the cooker.
- Set it to cook on low for 8 hours or high for 4 hours.
- Once time’s up, shred the beef using two forks and stir it back into the flavorful juices.
- Serve it up in warm tortillas for delightful burritos, over a fresh salad, or even in delicious enchiladas.
Notes
For deeper flavor, sear the beef roast before cooking. You can substitute beef with chicken or jackfruit for lighter or vegetarian options.
- Prep Time: 10
- Cook Time: 240
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican