Ingredients

• 3–4 lbs beef chuck roast, excess fat trimmed
• 1 tbsp olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 tbsp chili powder
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp ground cinnamon
• 1 tsp salt, or to taste
• ½ tsp black pepper
• 1 chipotle pepper in adobo, minced
• 1 tbsp adobo sauce
• 1 cup beef broth
• 2 tbsp tomato paste
• 2 tbsp apple cider vinegar
• Juice of 1 lime
• Optional: 1 tbsp brown sugar or honey
• Optional: ½ cup beer (replace part of broth)

Directions

1. Sear the beef (optional but adds flavor): Heat olive oil in a skillet over medium-high heat. Sear beef on all sides until browned. Transfer to slow cooker.
2. Layer and season: Add sliced onions and garlic to the slow cooker. In a small bowl, mix chili powder, smoked paprika, cumin, oregano, cinnamon, salt, pepper, minced chipotle, and tomato paste. Rub mixture all over the beef.
3. Add liquids: Pour in beef broth, adobo sauce, apple cider vinegar, and lime juice. Stir gently to combine.
4. Cook: Low 8–10 hours or High 4–6 hours, until beef shreds easily with two forks.
5. Shred and mix: Remove beef and shred with two forks. Return to slow cooker and let soak in juices for 20–30 minutes before serving.

Serving Suggestions

• Tortillas: Corn or flour
• Toppings: Pickled red onions, avocado, cotija cheese, cilantro, lime wedges, chipotle crema, or crema Mexicana