Ingredients:
- 3 lb. chuck roast (My roast was a little under 4 pounds. This extra poundage gave me wiggle room to discard any fatty pieces prior to searing, and also allowed room for loss of meat (fatty pieces) after cooking.) When preparing wet ingredients (below), I did heaping measurements of all, including 1.5 limes (not required).
- salt and pepper
- garlic powder
Wet Ingredients:
- 3/4 cup beef broth
- 3/4 cup salsa verde (The jarred Herdez brand)
- 3 cloves minced garlic (I used frozen Dorot cubes.)
- 1/2 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1 juice of a whole lime
- 1 tablespoon apple cider vinegar
Directions:
- Season both sides of the chuck roast liberally with salt, pepper, and garlic powder. Don't be shy.
- In a bowl, combine the wet ingredients and set aside.
Slow Cooker Directions:
- In an oiled (I liberally sprayed pan with avocado oil), hot (high heat), cast iron skillet, sear the roast (about 2 minutes per side) until browned.
- Transfer to the slow cooker. Pour the wet ingredients on top of the meat.
- Cook on low (lid on) for about 6 hours.
- Remove the meat from the slow cooker, discard fatty pieces, and shred (continuing to remove inedible, fatty pieces). Place in a serving dish or other container, and pour about 1/4 of the liquid from the slow cooker over the beef. (I used about 3/4 cup of liquid.)
- Serve the beef with tortillas, cilantro, and your favorite salsa and make tacos, or use it in a burrito bowl with rice, black beans, and your favorite toppings.
*www.amberskitchencooks.com