Sort ingredients
asmolin
QR Code
Listen
Pdf
Season the chuck roast with smoked paprika, cumin, garlic powder, cayenne if using, salt, and pepper.
Optional: heat a skillet over medium-high heat and sear the beef for 3 to 4 minutes per side, until browned.
Transfer the beef to the slow cooker. Add the chopped onion, minced garlic, beef broth, and apple cider vinegar.
Cover and cook on low for 7 to 8 hours, until the beef is tender and shreds easily.
Remove the beef and shred it with two forks. Return the shredded beef to the slow cooker with the juices.
Stir in the BBQ sauce and cook on low for another 30 minutes, until the flavors meld.
Warm the tortillas in a skillet over medium heat or in the microwave until soft and pliable.
Fill each tortilla with BBQ beef.
Top with coleslaw, pickled jalapeños if using, fresh cilantro, and a drizzle of extra BBQ sauce.
Serve immediately.