Ingredients:

  • 3 lbs beef chuck roast, trimmed of excess fat
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup low-sodium beef broth
  • 2 tbsp apple cider vinegar
  • 2 tbsp tomato paste
  • 4 cloves garlic, minced
  • 1 tsp dried oregano

Instructions:

  1. Pat the beef dry and rub it generously with the 1 tsp salt, ½ tsp black pepper, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1 tsp garlic powder, and 1 tsp onion powder.
  2. Heat a large cast-iron skillet over medium-high heat with a splash of oil; sear the beef for 3–5 minutes per side until a dark golden crust forms.
  3. Transfer the seared beef to a slow cooker or Instant Pot.
  4. Stir together 1 cup low-sodium beef broth, 2 tbsp apple cider vinegar, 2 tbsp tomato paste, 4 cloves minced garlic, and 1 tsp dried oregano, then pour the mixture over the meat.
  5. For the slow cooker method, cook on LOW for 8–10 hours or HIGH for 5–6 hours. For the Instant Pot method, cook on high pressure for 60 minutes followed by a natural release. Ensure the beef reaches an internal temperature of 145°F (63°C) and is tender enough to fall apart with minimal pressure.
  6. Remove the beef to a platter and let it rest for 3 minutes. Use two forks to pull the meat into thin strands.
  7. Return the shredded beef to the pot and stir it back into the concentrated juices for 10 minutes before serving to ensure the meat re-absorbs the sauce.