Ingredients
Scale
- 3 lbs chuck roast
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon oregano
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 can (12 oz) of beer (preferably a Mexican lager)
- 2 cups beef broth
- 2 bay leaves
- Fresh cilantro, for garnish
- Tortillas, for serving
Instructions
- Trim excess fat from the chuck roast and season with salt and pepper.
- Heat oil in a skillet and sear the roast on all sides until browned.
- Transfer the roast to the Crock Pot and add chili powder, cumin, oregano, garlic, onion, beer, beef broth, and bay leaves; stir well.
- Cover and slow cook on low for 8 hours or high for 4 hours.
- Shred the meat with forks and return it to the pot to mix with the juices.
Notes
- For best flavor, use a Mexican lager beer.
- Serve with fresh cilantro and your choice of tortillas.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg