Ingredients
Scale
- 3 lbs beef chuck roast cut into large chunks
- 2–3 tbsp southwest spice blend homemade or store-bought
- 1 tablespoon jarred minced garlic
- 2 chipotle peppers in adobo plus 1 tablespoon adobo sauce
- ¼ cup orange juice
- 2 tablespoons fresh lime juice
- ½ cup beef broth
- 2 tablespoons tomato paste
Instructions
- Place chunks of beef in the slow cooker.
- Sprinkle the meat evenly with the southwest spice blend.
- Add minced garlic, chipotles, adobo sauce, orange juice, lime juice, broth, and tomato paste to the slow cooker, stirring lightly to mix the ingredients.
- Cover and cook on low for 8-9 hours or on high for 4-5 hours, until the beef shreds easily.
- Shred the beef in the slow cooker and stir it into the sauce before serving.
Notes
For a richer flavor, sear the beef chunks in a pan before adding them to the slow cooker.
Adjust the spice level by adding more or fewer chipotles based on your preference.
Serve with fresh tortillas, avocado, and cilantro for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 8-9 hours
- Category: Entrees
- Method: Slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 437
- Sugar: 2g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 120mg