Ingredients
Scale
- 2 pounds chuck roast
- Salt and pepper 1 tsp each
- 2 tablespoons vegetable oil for searing
- 4 bay leaves fresh or dried
- 2 tablespoons chipotle chiles and surrounding sauce
- 3/4 cups beef broth Swanson highly recommended
- 1/3 cup apple cider vinegar
- 4 tablespoons lime juice
- 1–1/2 tablespoons minced garlic
- 1 tablespoon chili powder
- 2 teaspoons coriander
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1/2 teaspoon allspice
Instructions
- Cut roast into about 10 even pieces without trimming the fat. Pat dry with paper towels, then season all over with salt and pepper.
- Heat oil in a large pot or skillet (cast iron is best) over high heat. Sear beef in batches, browning on all sides until deeply browned. Transfer beef to the slow cooker after searing.
- Add all sauce ingredients to a blender. Blend until smooth, about 1 minute.
- Pour sauce over beef. Add bay leaves and turn beef to coat.
- Cover and cook on low for 8 hours, until beef is tender and shreds easily.
- Transfer beef to a bowl, shred with two forks, and spoon some cooking liquid over it. Adjust salt if needed.
- Use beef in tacos, bowls, or burritos with your favorite toppings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Making sure to sear the beef in batches prevents overcrowding and ensures a nice brown color.
Feel free to adjust the amount of chipotle chiles according to your spice preference.
- Prep Time: 20 minutes
- Cook Time: 500 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 120mg