A comforting meal that warms both your heart and your taste buds, infused with the bold flavors of jalapeños and spices.
Ingredients
Scale:
3-4 lbs Beef chuck roast
2-3 Fresh jalapeños, sliced (adjust to taste)
1 medium Onion, chopped
4 cloves Garlic, minced
2 cups Beef broth
2 tablespoons Chili powder
1 tablespoon Cumin
1 teaspoon Salt
1 teaspoon Pepper
2 tablespoons Lime juice
Instructions
Prepare the beef: Pat the beef chuck roast dry with paper towels.
Brown the beef: In a large skillet over medium-high heat, sear the roast on all sides until golden brown, about 4-5 minutes per side.
Prepare the slow cooker: Place the chopped onion, minced garlic, and sliced jalapeños in the bottom of the slow cooker.
Add the beef: Place the browned roast on top of the vegetables in the slow cooker.
Mix the spices: In a small bowl, combine the chili powder, cumin, salt, and pepper. Rub this spice mixture all over the roast.
Add liquid: Pour the beef broth around the roast, not directly on top.
Cook: Cover the slow cooker and cook on low for 8-10 hours or high for 4-5 hours, until the meat is fork-tender.
Shred and serve: Remove the roast from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker to soak up more juices if desired.
