Description
A savory, tender shredded beef dish cooked slowly with citrus and warm spices. Perfect for breakfast tacos or savory dinner bowls.
Ingredients
Scale
- 3 lbs beef chuck roast, cut into 3 large chunks
- 1/2 cup fresh orange juice
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 medium onion, diced
- 1 bell pepper, diced
- 4 cloves garlic, minced
- 1 tablespoon vegetable oil
Instructions
- Heat oil in a skillet over medium-high heat and brown the beef chunks on all sides.
- Place diced onion, bell pepper, and minced garlic in the bottom of the slow cooker.
- Place the browned beef on top of the vegetables.
- Whisk together orange juice, cumin, salt, and pepper, then pour over the beef.
- Cover and cook on low for 8 hours or high for 4 hours until tender.
- Transfer beef to a board and shred into thin strips using two forks.
- Return the shredded meat to the pot and stir in the remaining juices.
- Cook on high for an additional 15 minutes to combine flavors.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican