A flavorful and easy-to-make shredded beef filling for burritos, prepared in a slow cooker for tender and juicy results.
Season the beef chuck roast with salt, black pepper, cumin, paprika, garlic powder, and onion powder evenly on all sides.
Ensure the beef is evenly coated with the spices for a balanced flavor.
Place the seasoned beef into the slow cooker.
If desired, sear the beef in a hot skillet before placing it in the slow cooker for added flavor.
Add the diced green chilies, chopped onion, and beef broth to the slow cooker.
Ensure the liquid covers at least half of the beef for even cooking.
Cover the slow cooker and cook on low for 6-8 hours, or until the beef is tender and easily shredded with a fork.
Avoid opening the slow cooker during cooking to maintain a consistent temperature.
Shred the beef using two forks and mix it with the juices in the slow cooker.
Mixing the shredded beef with the juices ensures it stays moist and flavorful.
Serve the shredded beef in tortillas with your favorite toppings, such as salsa, guacamole, and cheese.
Warm the tortillas before serving for the best texture and flavor.
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