Categories: Mexican

Ingredients

• 1 21/2 to 3-pound boneless chuck beef roast
• 11/2 teaspoon each kosher salt and freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1 teaspoon olive oil
• 1 onion, peeled and quartered
• 3 stalks celery, cut into 3-inch pieces
• 3 carrots, peeled and cut into 3-inch pieces
• 5 cloves garlic, peeled and smashed
• 1 cup water
• 2 teaspoons beef bouillon
• 2 teaspoons ground cumin
• 2 teaspoons chile powder
• Cilantro for garnish

Directions

1. Pat the chuck roast dry with a paper towel. In a small bowl mix the kosher salt, black pepper and smoked paprika together. Sprinkle over both sides of the chuck roast and pat into the meat.

2. Heat a large skillet over medium-high heat. Add the olive oil and then add the roast. Cook on both sides until nicely browned, about 3-4 minutes per side.

3. Line a slow cooker with a Reynolds Slow Cooker Liner according to the package directions. Add the onion, celery, carrots and garlic. Transfer the browned roast to the slow cooker. Whisk the water, beef bouillon, ground cumin and chile powder together and pour over the meat.

4. Cook for 4 hours on high or 8 hours on low.

5. Transfer the meat to a platter. Strain the broth into a jar or measuring cup and transfer the vegetables to a bowl.

6. Shred the meat and mix with ½ cup or more of the broth, garnish with chopped cilantro if desired, and serve.

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