Slow-Cooked Shredded Beef

1 min read

  • 2.5-3 lb beef chuck roast
  • 1 medium onion, cut into half-inch rings
  • 1 tablespoon Hank Rub
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 4 cloves garlic, roughly chopped
  • 1.5 tablespoon Exit 17 (or your favorite Hank Sauce!)
  • 4-ounce can green chiles
  • 2 chipotles, chopped 
  • 1 cube beef bouillon mixed with water, follow directions on jar 
  • 2 tablespoon apple cider vinegar
  • 2 limes, juiced


  1. Season both sides of the roast with Hank Rub, cumin, and salt. Set aside.
  2. Layer sliced onion in the bottom of the slow cooker and place chuck roast on top of the onions. Sprinkle chopped garlic on top of the beef.
  3. In a bowl, combine Exit 17, can of green chiles, chipotles, bouillon and water, apple cider vinegar, and lime juice. Stir well and add to the slow cooker.
  4. Cover and cook on low for 8 hours.
  5. When roast is done move to a bowl and shred.
  6. Serve as tacos with fresh pico de gallo, Exit 17 sour cream (3:1 sour cream, Exit 17), and cotija cheese.


  • Save or freeze juice for another roast.
  • Make into sammies on ciabatta rolls with pepperjack or provolone cheese.
  • Use leftovers to make enchiladas.