Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Cups
This recipe has always been a part of my family since I was a little kid. I remember my grandma used to cook this all the time. I was always a keen observer of her greatness, especially in the kitchen. I am so grateful to her for a lot of things including this. Now, I get to share it with you as well. How awesome is that? I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Have a blessed day, friends. Enjoy!
Ingredients:
1/2 c beef broth
3.5-4 pounds chuck roast
1 lime, juiced
2 tablespoons tomato paste
Dry Rub Spices:
2 teaspoons garlic powder
2 tablespoons chilli powder (I used McCormick brand)
1/2 tablespoon onion powder
1/2 teaspoon cayenne pepper (optional, for added heat)
2 teaspoons cumin
1/2 teaspoon paprika
1-2 teaspoon salt
1 teaspoon ground black pepper
Directions:
1. In a mixing bowl, add all the ingredients for the dry rub spices. Whisk until well mixed.
2. In a separate mixing bowl, add tomato paste and beef broth. Stir until well blended.
3. Add the chuck roast inside the Crock-Pot. Rub each roast with the spices. Make sure to coat them well.
4. Pour the broth mixture on top of the chuck roast.
5. Cover the pot with the lid, then cook for about 8 hours on a low setting.
6. Remove the roast from the pot and transfer them into a mixing bowl. Use two forks to shred them into small pieces and remove the fat.
7. Put the shredded beef back into the pot, then add lemon juice. Stir until well combined.
8. Serve and enjoy!
Nutrition Facts:
Serving: 0.5cup | Calories: 214kcal | Carbohydrates: 1g | Protein: 30.5g | Fat: 9.7g | Saturated Fat: 9.6g | Cholesterol: 94.1mg | Sodium: 546mg | Fiber: 0.5g | Sugar: 0.4g
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