Slow Cooker Shredded Lean Beef

Pat the roast dry and rub all over with the cumin, oregano, paprika, salt, and pepper. 2. If you have time, sear the roast in the olive oil in a hot skillet for 3 minutes per side - it deepens the flavor but is not required. 3. Put the sliced onion and garlic in the bottom of the slow cooker, set the roast on top, and pour in the broth. Add the bay leaves. 4. Cover and cook on low 8 hours or high 5 hours, until the beef pulls apart easily with a fork. 5. Move the roast to a board, discard the bay leaves, and shred with two forks. 6. Return the shredded beef to the cooking liquid, stir in the lime juice, and let it soak 10 minutes before serving. Portion into containers with some of the liquid; keeps 4 days refrigerated or 3 months frozen.