Ingredients
The following ingredients have 4 Servings
- 2.5 to 3 pound chuck roast
- 2 teaspoons chili powder
- 1½ teaspoons salt, (or to taste)
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ to ½ teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1 bell pepper, (diced)
- 1 yellow onion, (diced)
- 6 cloves garlic, (minced)
- 2 chipotle peppers in adobo sauce, (plus 1 tablespoon adobo sauce from the can)
- 1 can (10 ounces) diced tomatoes with chilies
- 1 cup beef broth
- 1 whole lime, (juiced)
- corn or flour tortillas
- Shredded Mexican Style Blend Cheese
- diced onions
- shredded lettuce
- sour cream
Instruction
- Pat dry the chuck roast with paper towels. Set aside.
- In a small mixing bowl combine the chili powder, salt, black pepper, cumin, garlic powder, onion powder, oregano, and cayenne pepper.
- Season the chuck roast with the seasoning mix. Set aside.
- Heat up 2 tablespoons olive oil in a large skillet set over medium heat.
- Add the chuck roast to the heated oil and sear on all sides until just browned.
- Transfer browned beef to the insert of your slow cooker.
- To the slow cooker, add the diced bell peppers, onions, garlic, chipotle peppers, adobo sauce, can of diced tomatoes with chilies, beef broth, and lime juice.
- Cover and cook on LOW for 6 to 8 hours, or until meat is very tender and falling apart. The goal for perfectly tender beef is an internal temperature of 205˚F to 215˚F. You’ll know it’s ready when the meat falls apart as you pierce it with a fork.
- Remove meat from the slow cooker and transfer it to a cutting board; shred with forks. Set aside.
- Using an immersion blender, blend the cooking liquid inside the slow cooker until smooth and thickened.
- Toss meat with the cooking liquid.
- Taste for salt and pepper and adjust accordingly.
- Serve with corn or flour tortillas, if desired, and topped with cheese, onions, lettuce, and sour cream.
