Ingredients:

  • 3 lbs beef chuck roast, trimmed of excess hard fat and cut into 4 large chunks
  • 1 cup beef broth (low sodium)
  • 4 chipotle peppers in adobo sauce, minced
  • 2 tbsp apple cider vinegar
  • 4 tbsp fresh lime juice
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp ground cloves
  • 2 whole bay leaves
  • 1 tsp kosher salt
  • 1 tsp ground black pepper

Instructions:

  1. In a small bowl, whisk together the beef broth, minced chipotle peppers, apple cider vinegar, lime juice, minced garlic, cumin, oregano, cloves, salt, and black pepper until the spices are evenly distributed.
  2. Place the large chunks of beef roast into the bottom of a 6-quart slow cooker.
  3. Pour the prepared adobo mixture over the meat, ensuring all pieces are well-coated. Tuck the two bay leaves into the liquid.
  4. Cover and cook on Low for 8 hours until the beef is fork-tender and easily shreds.
  5. Remove the beef chunks to a large plate or cutting board and let them sit for 15 minutes.
  6. Discard the bay leaves and shred the beef using two large forks.
  7. Toss the shredded beef back into the pot until it is fully saturated with the juices.