Slow Cooker Mexican Shredded Beef

Ingredients

• 3 lb beef chuck roast
• 1 onion, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• Juice of 1 lime (1–2 tablespoons)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt, plus more to taste
• ¼ teaspoon red chili flakes

Method

1. 01

   Season and layer: Stir together chili powder, cumin, paprika, salt, oregano, and chili flakes. In the slow cooker, mix the onion, garlic, tomato paste, lime juice, and 1–2 teaspoons of that spice blend until combined. Pat the remaining spice mix all over the roast.

2. 02

   Cook: Set the roast on top of the onion mixture. Cover and cook on low 7–8 hours, until the beef pulls apart easily. If it’s still tough, give it another 30–60 minutes.

3. 03

   Shred: Using two forks, shred the meat, discarding large bits of fat. Stir it back into the cooking juices, taste, and add salt if needed. Serve in tacos, bowls, or burritos.