Ingredients:

  • 3 lbs beef chuck roast
  • 2 tbsp avocado oil
  • 1 tbsp gluten-free chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1.5 tsp sea salt
  • 1 tsp cracked black pepper
  • 1 cup gluten-free beef broth
  • 2 fresh limes, juiced
  • 4 cloves garlic, smashed
  • 1 white onion, diced
  • 3 chipotle peppers in adobo sauce

Instructions:

  1. Pat the 3 lbs beef chuck roast dry with paper towels. Rub the spice blend (chili powder, cumin, paprika, garlic/onion powder, salt, pepper) firmly into the meat.
  2. Heat 2 tbsp avocado oil in a skillet until it starts to shimmer and smoke slightly. Sear the beef for 3-4 minutes per side until a dark crust forms.
  3. Place the diced white onion and 4 smashed garlic cloves at the bottom of the Crockpot. This acts as a trivet to keep the meat from sitting directly on the heating element.
  4. Pour in 1 cup gluten-free beef broth and the juice of one lime. Add the 3 chipotle peppers in adobo. Note: The liquid should only come about a third of the way up the beef.
  5. Nestle the seared beef into the Crockpot. Cover and cook on Low for 8 hours until the meat pulls apart with zero resistance.
  6. Remove the meat to a large bowl. Use two forks to shred it into bite-sized pieces, discarding any large chunks of unrendered fat.
  7. Skim the excess fat from the liquid remaining in the Crockpot. Pour about a cup of the juice back over the shredded meat.
  8. Add the juice of the second lime and a pinch more salt. Toss well until the meat is glistening and velvety.
  9. Warm your gluten-free tortillas and pile the beef high. Top with fresh cilantro and extra lime wedges.