Ingredients

¼ cup dark brown sugar, packed (light brown sugar works fine)

2 tablespoons chili powder

2 teaspoons salt, plus more to taste

2 teaspoons paprika

2 teaspoons cumin

2 teaspoons garlic powder

2 teaspoons onion powder

½ teaspoon cayenne pepper (omit if you prefer no spice)

4 tablespoons butter (salted or unsalted)

1 (3 pound) boneless beef chuck roast

1 large yellow onion, sliced

1 tablespoon minced garlic

2 tablespoons lime juice

Salt and pepper to taste

Tortillas, corn or flour, for serving

Optional extras: cilantro lime sauce, avocado sauce, pickled onions, crumbled feta

Instructions

Step 1: In a small bowl, mix together the brown sugar, chili powder, salt, paprika, cumin, garlic powder, onion powder, and cayenne pepper. Taste the seasoning and adjust if needed.

Step 2: Season the chuck roast evenly on all sides with the prepared seasoning mixture. Set aside any leftover seasoning.

Step 3: Melt butter in a large skillet over medium heat. Sear the chuck roast on all sides, about 3-5 minutes per side, until browned.

Step 4: Transfer the seared roast and any browned bits or juices from the skillet into a greased 6-quart crockpot.

Step 5: In the same hot skillet, add the sliced onions, minced garlic, lime juice, and a pinch of salt and pepper. Cook for about 5 minutes, stirring and scraping up browned bits, until the onions soften.

Step 6: Pour the onions and their juices over the roast in the crockpot. Sprinkle the remaining seasoning mix on top.

Step 7: Cover and cook on LOW for 8 hours (preferred) or HIGH for 4 hours, until the meat is tender and easy to shred.

Step 8: Remove the roast from the crockpot and shred the meat with two forks, discarding any excess fat. Optionally, stir the shredded beef back into the juices or reserve the juices separately to moisten the meat when reheating.

Step 9: Serve the shredded beef in tortillas with your favorite toppings and enjoy!

Tips & Variations

For milder tacos, omit the cayenne pepper and add extra cumin or smoked paprika for depth of flavor.

Use leftover juices to keep the shredded beef moist when reheating.

Try adding pickled onions or crumbled feta for a unique twist.

If you prefer, substitute the chuck roast with a brisket cut, but adjust cooking time accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze the shredded beef in a sealed container for up to 3 months. To reheat, thaw if frozen, then warm on the stove or in the microwave until heated through, adding reserved juices as needed to maintain moisture.

FAQs

Can I use a different cut of beef for this recipe?

Yes, you can substitute chuck roast with other slow-cooking cuts like brisket or round roast. Just keep in mind different cuts may require slight adjustments in cooking time.

How do I prevent the beef from drying out?

Slow cooking on low heat and keeping the meat submerged in juices helps retain moisture. When reheating, add reserved cooking juices or broth to keep the beef tender and juicy.