Slow Cooker Mexican Beef (Print Version)

# Ingredients:

→ Spice Rub

01 - 1 tablespoon ancho chile powder
02 - 1 tablespoon dried oregano
03 - 1/2 tablespoon smoked paprika
04 - 2 teaspoons onion powder
05 - 1 teaspoon garlic powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon ground black pepper

→ Beef

09 - 1 tablespoon olive oil
10 - 3 pounds beef shoulder roast
11 - 6 cloves garlic, minced
12 - 1 1/2 cups diced yellow or white onion
13 - 1 cup fresh orange juice
14 - 1/4 cup fresh lime juice
15 - 1 (15 ounce) can crushed tomatoes
16 - 2 cups beef broth
17 - Salt and pepper to taste
18 - Water as needed

# Instructions:

01 - In a small bowl, combine ancho chile powder, dried oregano, smoked paprika, onion powder, garlic powder, ground cumin, kosher salt, and black pepper. Stir together until well mixed.
02 - Pat the beef shoulder roast dry with paper towels. Rub the spice mixture evenly over all sides of the meat, pressing it in to adhere.
03 - Heat olive oil in a large skillet over medium-high heat. Add the seasoned beef and sear until nicely browned on all sides, about 2-3 minutes per side. This step creates a flavorful crust.
04 - Place the browned beef in your slow cooker. Reduce the skillet heat to medium and add the minced garlic and diced onion to the same pan. Cook for 3-4 minutes, stirring regularly, until the onions have softened slightly and become translucent.
05 - Pour the softened onions and garlic around the roast in the slow cooker. Add the fresh orange juice, lime juice, crushed tomatoes, and beef broth. Season with additional salt and pepper if desired. Pour in enough water so that the beef is about two-thirds covered with liquid.
06 - Cover the slow cooker and cook on LOW for 8-10 hours. The beef is ready when it's fork-tender and easily pulls apart.
07 - Remove the beef from the slow cooker and place on a cutting board. Shred the meat using two forks, pulling in opposite directions. Meanwhile, turn the slow cooker to HIGH and cook the sauce uncovered for about 20 minutes to reduce and thicken.
08 - Either serve the shredded beef topped with the thickened sauce, or return the beef to the slow cooker and toss to coat with the sauce before serving.

# Notes:

01 - Ancho chile powder offers a milder, smokier flavor than regular chili powder.
02 - Chuck roast can be substituted for beef shoulder roast with similar results.
03 - This beef makes excellent fillings for tacos, burritos, enchiladas, and tostadas.

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