Ingredients

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3 lb chuck roast

3–4 generous pinches salt

Black pepper, to taste

1 packet taco or fajita seasoning

1 yellow onion, thinly sliced

4–5 garlic cloves, minced

17–20 oz beef broth

2 chipotle peppers in adobo sauce, from the can

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Instructions

1. Preheat the oven to 325°F.

2. Season the chuck roast: Season both sides generously with salt and pepper, then coat all sides with the taco or fajita seasoning.

3. Assemble the pot: Place the seasoned chuck roast in the bottom of an oven-safe dish or Dutch oven with a lid. Add the sliced onion and minced garlic around the beef.

4. Add the liquid: Pour in the beef broth and add the 2 chipotle peppers in adobo.

5. Slow-cook: Cover the pot and place it in the oven at 325°F for 4 hours. For a roast larger than 3 lb, use approximately 1 hour per pound + 1 additional hour. Example: 4 lb = about 5 hours.

6. Shred the beef: Remove the roast from the oven after the initial cooking time. Shred it using two forks and mix the shredded beef thoroughly with the drippings.

7. Finish uncovered: Return the shredded beef to the oven at 425°F for 30–40 minutes. Mix again when you remove it from the oven.

Serving Idea

Use the shredded beef for tacos with:

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Low-carb tortillas

Mashed guacamole

Fresh chopped cilantro

Cheese

Extra hot sauce

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Meal-prep tip: The shredded beef can also be used throughout the week for stuffed peppers, soups, tacos, and other meals.