Ingredients
6
6 servings
- •2 tablespoons vegetable oil
- •1 (2 pound) beef chuck roast, trimmed and cut into 4 to 6 pieces
- •4 chipotle peppers in adobo sauce
- •0.33333334326744 cup apple cider
- •3 tablespoons lime juice
- •4 cloves garlic, peeled, or more to taste
- •4 teaspoons cumin
- •1 serrano chile pepper, chopped
- •1 tablespoon ground cayenne pepper, or more to taste
- •2.5 teaspoons dried oregano
- •1 teaspoon ground black pepper
- •1 teaspoon garlic powder
- •0.5 teaspoon salt
- •0.5 teaspoon ground cloves
- •1 cup chicken broth
- •1 small onion, finely chopped
- •3 bay leaves
Instructions
- Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Cook beef in hot oil until browned, about 10 seconds per side. Transfer beef to a slow cooker.
- Combine chipotle peppers, apple cider, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.
- Stir broth, onion, and bay leaves into the slow cooker.
- Cook on Low until beef is fork-tender, 6 to 8 hours. Shred beef using 2 forks to serve.
Nutritional Facts
Per 6 servings
- Calories: 244
- Carbohydrate: 7g
- Fat: 14g
- Fiber: 2g
- Protein: 22g
- Sugar: 3g
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