Description
Tender, flavorful shredded beef made in a slow cooker with a rich spice blend and lime crema. This easy, set-it-and-forget-it recipe is perfect for weeknight dinners and freezes beautifully.
Ingredients
Scale
- 3–4 pounds beef chuck roast, trimmed and cut into chunks
- 1 large yellow onion, chopped into 1-inch pieces
- 1 cup low-sodium beef broth
- 3 medium limes (1 zested, 2 juiced)
- 2 teaspoons dried oregano (Mexican oregano preferred)
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 6 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup full-fat sour cream
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro, finely chopped
- Corn or flour tortillas, for serving
Instructions
- Trim large hard fat from the chuck roast, leaving marbling. Cut roast into 3-4 large chunks and pat dry.
- In a small bowl, mix oregano, cumin, chili powder, smoked paprika, salt, and pepper. Rub this spice blend thoroughly over the beef chunks.
- Place chopped onions at the bottom of the slow cooker. Layer the seasoned beef on top.
- Pour in beef broth and the juice of two limes. Sprinkle minced garlic and lime zest over everything. Stir gently to distribute spices.
- Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours if in a rush).
- Remove beef from the pot. Shred using two forks directly in the pot, removing any large fat chunks. Reserve the flavorful juices.
- In a small bowl, whisk together sour cream, 1 tablespoon lime juice, cilantro, and a pinch of salt to make the lime crema.
- Warm tortillas in a dry skillet or microwave.
- Assemble tacos by piling shredded beef onto tortillas and drizzling generously with lime crema. Serve with reserved juices if desired.
Notes
[‘Do not skip the lime zest; it adds essential aromatic flavor.’, ‘Use two forks for shredding to control texture, or a hand mixer on low for 30 seconds.’, ‘Save the cooking juices; they are packed with flavor and can be used to moisten tacos or make rice.’, ‘For crispy edges, spread shredded beef on a baking sheet and broil for 2-3 minutes.’, ‘This recipe freezes well for up to 3 months.’]
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: ½ cup meat + 1 torti
- Calories: 320
- Sugar: 2
- Sodium: 450
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 24
- Fiber: 2
- Protein: 22
Keywords: slow cooker, beef barbacoa, tacos, shredded beef, chuck roast, easy dinner, meal prep, comfort food