Ingredients:

  • 3 lb beef chuck steak, trimmed of excess external fat
  • 2 tbsp avocado oil
  • 1 tsp sea salt
  • 1 tsp cracked black pepper
  • 1 cup low-sodium beef broth
  • 2 tbsp apple cider vinegar
  • 3 cloves garlic, minced
  • 1 medium white onion, diced
  • 2 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 2 tbsp tomato paste
  • 2 chipotle peppers in adobo sauce, minced
  • 1 lime, juiced

Instructions:

  1. Pat the chuck steak completely dry with paper towels and season all sides generously with salt and pepper.
  2. Heat avocado oil in a skillet over medium-high heat until shimmering.
  3. Sear the beef for 3–5 minutes per side until a dark, mahogany-colored crust forms, then remove beef and set aside.
  4. In the same skillet, sauté diced onions for 3 minutes until translucent, then stir in garlic and tomato paste for 60 seconds until fragrant.
  5. Place the seared beef into the slow cooker.
  6. In a small bowl, whisk together beef broth, apple cider vinegar, lime juice, smoked paprika, cumin, and oregano.
  7. Pour the liquid mixture and the sautéed onion and garlic over the meat, then stir in the minced chipotle peppers.
  8. Cover and cook on Low for 8 hours (or High for 4–5 hours) until the beef yields easily to shredding.