Ingredients:

  • 3 lbs beef chuck roast, trimmed of excess fat
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, smashed and minced
  • 1/2 cup beef broth
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 2 tbsp soy sauce
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Trim the beef. Remove any large, hard chunks of white fat from the 3 lbs beef chuck roast, but keep the internal marbling.
  2. Dice the onion. Finely dice 1 large yellow onion and mince 4 cloves garlic. Note: Small pieces dissolve better into the finished jus.
  3. Place the beef in the bottom of the crockpot.
  4. In a small bowl, combine 1/2 cup beef broth, 1/4 cup lime juice, 1/4 cup orange juice, and 2 tbsp soy sauce.
  5. Evenly sprinkle 1 tbsp cumin, 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp salt, and 1/2 tsp pepper over the meat.
  6. Scatter the onions and garlic around and over the beef.
  7. Cover and cook on low for 8 hours until the meat pulls apart with zero resistance.
  8. Remove the roast to a large bowl and use two forks to pull it into bite-sized ribbons.
  9. Strain the liquid from the pot and simmer it in a pan for 10 minutes until it thickens slightly and looks glossy.
  10. Heat a skillet with a teaspoon of oil, add the shredded beef, and pour over a splash of the reduced sauce. Cook 3 minutes until the edges are crispy and dark.