Ingredients:

  • 3 lbs beef chuck roast, trimmed of excess exterior fat
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup beef broth (low sodium)
  • 2 tbsp apple cider vinegar
  • 2 tbsp fresh lime juice
  • 4 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper

Instructions:

  1. Pat the beef dry with paper towels and season generously with salt and pepper.
  2. Heat vegetable oil in a large cast-iron skillet over medium-high heat. Sear the roast for 3–5 minutes per side until a deep, mahogany-colored crust forms, then transfer the beef to the slow cooker.
  3. In a small bowl, whisk together the beef broth, apple cider vinegar, lime juice, minced garlic, chili powder, ground cumin, smoked paprika, onion powder, and cayenne pepper.
  4. Pour the aromatic mixture over the seared beef. Cover and cook on Low for 8 hours or High for 4 hours until the beef yields effortlessly to a fork.
  5. Remove the beef to a cutting board and shred using two forks.
  6. Return the shredded meat to the slow cooker and toss it with the remaining juices for 15 minutes to reabsorb the flavor.
  7. For restaurant-style edges, spread the shredded beef on a baking sheet and broil for 3–5 minutes until the tips are crispy and charred.