Total Time 8 Hours, 20 Minutes
Recipe Yields 12

Ingredients

  • 3 Pound Chuck Roast
  • 1 Tablespoon Chili Powder
  • 2 teaspoons Cumin
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Oregano
  • 1 teaspoon Paprika
  • 1/2 teaspoon Cayenne
  • Salt & Pepper, to taste
  • 3 Tablespoons Vegetable Oil
  • 1 15 Ounce Can Diced Tomatoes
  • 1/2 Cup Beef Broth
  • 2 Bell Peppers, sliced
  • 2 Onions, sliced
  • 2 Jalapeños, sliced
  • Juice of Two Large Limes

Instructions

  • In a small bowl mix together the chili powder, cumin, garlic powder, oregano, paprika, cayenne pepper, and salt and pepper to taste.
  • Season the roast evenly with the spice mixture. Cover the roast with plastic wrap and refrigerate overnight.
  • Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the roast and sear until browned on all sides.
  • Add the roast to the crockpot. Pour over the diced tomatoes, broth, bell pepper onion, jalapenos, then squeeze over the lime juice.
  • Cover and cook on low for 8 hours.
  • Serve immediately with your favorite toppings!  This meat is great for nachos, burritos, tacos, or salad!
  • You’ll start with a 3-4 pound chuck roast.  Lay it out flat on a cutting board lined with a large piece of plastic wrap.
  • In a small bowl, whisk your seasonings.  Season the roast as evenly as possible and use your hands to massage the seasoning into the roast until really well coated on all sides.
  • Now, this is important for the best flavor.  Wrap the beef up tightly in the plastic wrap.  Refrigerate for a good 8-24 hours before cooking.  You can cook it right away if you’re short on time, but it’s not quite the same.
  • After you have let your roast marinate, heat your vegetable oil in a large skillet.  Sear the roast on all sides until you have a nice “crust” this will take just a few minutes per side, and the roast won’t be cooked all the way through.  Again, it might be tempting to make things a little faster and skip the searing, but you want to do this for max flavor!
  • Add your meat to the slow cooker and pour in your beef broth, add your veggies, tomatoes, and squeeze over the juice of two limes.
  • Cover and cook this on low for 8-10 hours until nice and tender and easy to shred.  I don’t recommend cooking this on high, it doesn’t get as tender.

 

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