Description

Deeply flavorful and ultra-tender crockpot shredded beef infused with citrus and warm spices, slow-cooked until juicy and finished with optional crisped edges for incredible texture.

Ingredients

3–4 lbs beef chuck roast

1 onion, quartered

4 cloves garlic, minced

1 orange, juiced

1 lime, juiced

2 tsp ground cumin

1 tsp dried oregano

1 tsp chili powder

Salt, to taste

Black pepper, to taste

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Instructions

Trim excess fat from the beef chuck roast and cut it into large chunks.
Season the beef generously with salt and pepper.
Add the quartered onion and minced garlic to the bottom of the crockpot.
Place the seasoned beef on top of the onions and garlic.
Pour the orange juice and lime juice evenly over the beef.
Sprinkle cumin, oregano, and chili powder over the meat.
Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender.
Remove the beef from the crockpot and let it rest briefly.
Shred the beef using two forks.
Optional: Spread shredded beef on a baking sheet and broil for 5–7 minutes until edges are lightly crisped.

Notes

No extra liquid is needed as the beef releases its own juices.

Chuck roast works best for shredding and flavor.

Crisping the beef adds texture but can be skipped.

Freeze leftovers in portions for easy future meals.

Great for wraps, bowls, salads, or meal prep.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooking
Cuisine: Latin-Inspired

Nutrition

Serving Size: 1 portion
Calories: 420
Sugar: 3g
Sodium: 520mg
Fat: 26g
Saturated Fat: 11g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 38g
Cholesterol: 145mg