Description
This slow cooker beef shoulder roast recipe is packed with flavor and perfect for a hearty meal. The spice rub and slow cooking make the beef incredibly tender and delicious.
Ingredients
Scale
- 1 tablespoon ancho chile powder
- 1 tablespoon dried oregano
- 1/2 tablespoon smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 3 pounds beef shoulder roast
- 6 cloves garlic, minced
- 1 1/2 cups diced yellow or white onion
- 1 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1 can (15 ounces) crushed tomatoes
- 2 cups beef broth
- Salt and pepper
- Water
Instructions
- Stir together spice rub ingredients in a small bowl.
- Rub spice mixture onto the surface of the roast.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the beef, and cook until browned on all sides.
- Place beef in slow cooker insert.
- Reduce heat to medium.
- Add garlic and onion to now-empty skillet, and cook 3-4 minutes, stirring regularly, until onions have just softened.
- Pour onions and garlic around roast.
- Add remaining ingredients to slow cooker.
- Pour in enough water so that the beef is about 2/3 covered with liquid.
- Cover, and cook on LOW for 8-10 hours. Beef will be done cooking when it is fork tender.
- Remove the beef, and shred with 2 forks.
- Turn slow cooker to HIGH and let the sauce cook with the lid OFF for about 20 minutes to thicken the sauce.
- Serve beef topped with sauce, or return beef to slow cooker and toss beef in sauce.
Notes
- For best results, use fresh spices for the rub.
- This dish pairs well with rice or tortillas.
- Prep Time: 20 minutes
- Cook Time: 10 hours
- Category: Main Dishes
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 120mg