Ingredients:

  • 2 lbs beef chuck roast, sliced into 1/2-inch strips against the grain
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 fresh limes, juiced
  • 1/4 cup beef bone broth
  • 1 tbsp chili powder
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 3 large bell peppers (red, green, yellow), sliced into strips
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp apple cider vinegar

Instructions:

  1. Slice 2 lbs beef chuck roast into 1/2 inch strips against the grain.
  2. In a large bowl, toss the strips with 1 tbsp chili powder, 1.5 tsp cumin, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp sea salt, and 0.5 tsp black pepper.
  3. Place 1 thinly sliced yellow onion and 3 minced garlic cloves into the bottom of the slow cooker.
  4. Lay the seasoned beef strips directly on top of the onions.
  5. Whisk together the juice of 2 fresh limes, 1/4 cup beef bone broth, and 1 tbsp apple cider vinegar. Pour this mixture over the beef.
  6. Cover and cook on LOW for 6 hours until the beef is tender and pulls apart easily.
  7. About 30 minutes before the end of the cooking time, place the 3 bell pepper strips on top of the beef. Cook until the peppers are bright and snap tender.
  8. Turn off the heat. Use tongs to gently fold the peppers into the beef and juices so they absorb the spice.
  9. Sprinkle 1/4 cup fresh cilantro over the top right before serving. Serve warm with tortillas or over rice.