Prep time: 60 min
Cook time: 480 min
Total time: 540 min

Ingredients
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3 Pounds Chuck Roast
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1 Cup Barbacoa Seasoning
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2 Quarts Beef Stock
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3 Radish , Sliced thin
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1/4 Cup Pickled Red Onion
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3 Tablespoons Cilantro , Rough Chop
Directions
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Trim off the excess fat from the chuck roast, then cut into 4-6 evenly sized pieces. Season the beef pieces with ¾ C of Barbacoa Seasoning and Sauce Starter. And allow the rub to rest on the beef for an hour or so.
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Heat a sauté pan with 1-2 tbsp neutral oil over medium-high heat. Sear the beef pieces until evenly browned and caramelized. Transfer the beef in an even layer to a slow cooker. Pour beef stock over the beef, cover, and cook on low for 8-9 hours until the meat is tender.
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Remove the beef from slow cooker and shred. Add the remaining ¼ cup of Barbacoa of Seasoning to the shredded beef and add braising liquid as needed to season and evenly coat the shredded beef.
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Serve the beef on a toasted corn tortilla topped with sliced radish, pickled red onion, and cilantro.