Tortillas, shredded cheese, salsa, lime wedges, and your favorite toppingsfor serving
Instructions
For the Dry Rub
In a small bowl, combine all of the spices (salt, garlic powder, onion powder, paprika, cumin, oregano, and red pepper flakes) together. Set aside until ready to use.
2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, ½ teaspoon ground cumin, ½ teaspoon dried oregano, ½ teaspoon red pepper flakes
For the Slow Cooking
Pat the chuck roast cubes dry with a paper towel and season them on all sides with the dry rub, making sure each piece is evenly coated.
1 pound chuck roast
Add the seasoned beef to the crockpot along with the beef stock, sliced onion, garlic, and bay leaf.
1 cup beef stock, 1 onion, 1 clove garlic, 1 bay leaf
Cover and cook on high for 4 hours, or low for 6 hours, or until the beef easily shreds with a fork.
Drain the beef and remove the garlic and bay leaves. Shred the beef using a knife or 2 forks.
Heat a large skillet over medium high heat and add the olive oil. Once the skillet is hot, add the beef and cook, stirring occasionally, for 5-7 minutes or until the beef is browned and crisp in some areas.
1 tablespoon olive oil
Remove the beef from the skillet. Serve immediately in tacos or on top of a salad with your favorite toppings.
Tortillas, shredded cheese, salsa, lime wedges, and your favorite toppings
Video
Notes
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Spice Rub: If you have a favorite Mexican (or Tex-Mex) spice rub, feel free to swap 3 tablespoons of it for the homemade spice rub listed above.