Step 2: Assemble in the Slow Cooker
Place the beef chunks, quartered onion, and smashed garlic in the slow cooker. Pour in the ancho paste, the remaining 1 cup of broth, and ground cumin. Season lightly with salt.
Step 3: Cook Low and Slow
Cover and cook on LOW for 8–9 hours (or HIGH for 5–6 hours) until the beef is tender enough to shred easily with a fork.
Step 4: Shred and Combine
Remove the beef and shred it with two forks. Skim any excess fat from the cooking liquid, then return the shredded meat to the pot. Stir well so the beef soaks up the rich ancho chile sauce.
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