- 3 lb beef chuck roast
- 1 cup beef broth or water
- 3 bay leaves
- 4 cloves garlic minced
- 1 yellow onion chopped
- 2 tbsp lime juice
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp ground cloves
Place chuck roast in a slow cooker and pour the beef broth (or water) over the top. Place the bay leaves on top of the roast.
In a medium bowl, combine garlic, onion, lime juice, cumin, oregano, salt, pepper and cloves. Mix well and pour over the top of the roast, spreading evenly. Place the lid on the slow cooker and cook on low heat for 6 hours.
Remove and discard bay leaves. Carefully transfer the roast to a cutting board and shred. Add the shredded meat back to the slow cooker and stir. Cook for an additional 10 minutes, or until heated through. Serve immediately with tortillas and favorite taco toppings.
- I highly recommend using broth over water for this recipe. It adds a flavor that water could never achieve. In a pinch, though, water works!
- Go low and slow with this beef for the most tender, juicy end result. Some processes are not meant to be sped up.
Calories: 322kcal | Carbohydrates: 3g | Protein: 33g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 543mg | Potassium: 628mg | Fiber: 1g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 4mg