Ingredients:

  • 3 lbs beef chuck roast, heavily marbled
  • 2 tbsp avocado oil
  • 1 cup beef broth, certified gluten-free
  • 2 tbsp tomato paste
  • 3 chipotle peppers in adobo, gluten-free
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 4 cloves garlic, smashed
  • 1 large white onion, thickly sliced
  • 2 fresh limes, juiced (approx. 4 tbsp)
  • 1/2 cup fresh cilantro, chopped
  • 1 tbsp apple cider vinegar
  • Salt and black pepper to taste

Instructions:

  1. Pat the beef chuck roast dry with paper towels to ensure a proper sear. Season all sides aggressively with salt and pepper.
  2. Heat 2 tablespoons of avocado oil in a heavy-bottomed cast iron skillet over high heat. Sear the beef for 4-5 minutes per side until a deep mahogany crust forms.
  3. Place the thickly sliced white onion at the bottom of a 6-quart slow cooker to create a bed for the meat.
  4. Transfer the seared beef roast into the slow cooker on top of the onions.
  5. In a small bowl, whisk together the beef broth, tomato paste, chopped chipotle peppers, cumin, smoked paprika, dried oregano, lime juice, and apple cider vinegar. Pour the mixture over the beef.
  6. Add the smashed garlic cloves to the liquid. Cover and cook on low for 8 hours until the collagen has fully transformed into gelatin and the meat is fork-tender.
  7. Remove the beef and shred using two forks or meat claws. Toss the shredded meat back into the slow cooker juices and mix with fresh cilantro before serving.