Start with 2 pounds skirt steak (cut into smaller pieces to fit snug on bottom or pot)

Juice 1 lime

2 tsp cumin

1 tsp paprika

7 clove diced garlic

2 tsp oregano (use dried)

1 1/2 tsp coarse salt

1/2-3/4 tsp pepper.

1/4 cup fresh chopped cilantro (this is the magic)

To make the rub-

Mix together all dry ingredients then all lime juice.

Cut steak into smaller hunks so you can fit them on the bottom of crockpot.(they will not fit perfectly-don’t worry).  Rub the meat on both sides.. Then place into crock.. Sprinkle the garlic on top with cilantro.. Cover and cook on low 4-6 hours.. Shred meat and reserve the juice.. ***Word to the wise** Try the meat before putting on table for family.. If you have a hard time chewing cut into smaller piece especially for the kids.

You can serve the steak on soft tortillas with the fixings like tacos.

You can place meat on a roll and eat like a slider or you can make a veggie side and mashed potato.

Preparation Time: 20 minutes

Total Time: 6 hours

Serves: 8


1 three-pound beef chuck roast

½ tsp. salt

¼ tsp. black pepper

4 garlic cloves

1 red onion, sliced

1 cup Italian dressing

1 cup beer (use your favorite!)

2 bay leaves

Hawaiian slider buns

Sliced Colby-Jack Cheese


1. Place the chuck roast into a 6-quart or larger slow cooker. Sprinkle the roast with the salt and pepper. Place the garlic cloves on top of the roast. Add the red onion, then pour over the Italian dressing and beer. Place the bay leaves on top.

2. Cover and cook on high for 6 hours or on low for 8-10. Don’t open the lid during the cooking time.

3. Discard bay leaves and shred the meat with 2 forks, smash the garlic with the back of a fork and stir the garlic into the shredded meat. Discard any fat, and drain off the grease. Serve the shredded meat on Hawaiian slider buns with the Colby-Jack Cheese. Melt the cheese under the broiler in the oven if desired. Enjoy!