Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 ¾ lb boneless chuck roast trimmed and cut into 1 1/2-inch pieces
1 ½ teaspoons kosher salt divided
2 tablespoons canola oil divided- 2 tablespoons chopped canned chipotle chiles in adobo
5 garlic cloves chopped
1 red onion chopped; about 2 cups, divided- 1 10-oz can diced tomatoes with jalapeños and cilantro
1 ½ cups water for the beef- 2 cups long-grain white rice
- 2 ½ cups water for the rice
- 1 tablespoon rice vinegar
- 3 oz Monterey Jack finely shredded; about 3/4 cup
cilantro leaves for serving- diced avocado for serving
lime wedges for serving
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Season the beef with 3/4 teaspoon salt. Heat 1 tablespoon oil in a large skillet over high heat. Brown the beef for about 3 minutes per side, then transfer to a 6-quart slow cooker.
- Add the remaining tablespoon oil, chipotles, garlic and 1 1/2 cups onion to the skillet. Refrigerate the remaining 1/2 cup onion for serving. Stir the skillet mixture for about 3 minutes, until the onion begins to brown. Add the tomatoes and beef water, scraping up browned bits, then pour over the meat.
- Cover the slow cooker and cook on low for about 6 hours, until the beef is very tender and pulls apart easily.
- Before serving, combine the rice, 1/4 teaspoon salt and rice water in a saucepan. Bring to a boil, cover, reduce to low and cook for 15 minutes. Remove from the heat and leave covered for 10 minutes.
- Transfer the beef to a bowl and shred with two forks. Keep the cooking liquid in the slow cooker and stir in the vinegar and remaining 1/2 teaspoon salt.
- Divide the rice among six bowls and spoon over some cooking liquid. Add the shredded beef, cheese, reserved onion, cilantro and avocado. Serve with lime wedges and the remaining cooking juices alongside.
Notes
Use the low setting and check for fork-tender meat; slow cookers vary.
Keep the reserved raw onion separate from the meat preparation until it is used as a topping.
