Ingredients
8
8 servings
- •1 (3 pound) beef chuck roast, cut into 6 to 8 chunks
- •salt and ground black pepper to taste
- •2 tablespoons vegetable oil
- •0.5 cup beef broth
- •0.25 cup apple cider vinegar
- •0.25 cup fresh lime juice
- •4 chipotle peppers in adobo sauce, chopped
- •5 cloves garlic, chopped
- •1 tablespoon ground cumin
- •1 tablespoon dried oregano
- •0.25 teaspoon ground cloves
- •3 large bay leaves
Instructions
- Season beef chunks with salt and pepper on all sides.
- Heat oil in a large skillet over medium-high heat. Working in batches, cook and stir beef until browned, 4 to 5 minutes per batch. Transfer browned beef to a slow cooker.
- Mix broth, vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves together in a bowl until well combined. Season mixture with salt and pepper and pour over beef in the slow cooker. Stir in bay leaves.
- Cook on Low until beef is fork-tender, 8 to 10 hours. Discard bay leaves. Remove beef from the cooker and shred using two forks.
- Return beef to the slow cooker and stir to coat with sauce. Let marinate for at least 10 minutes before serving.
Nutritional Facts
Per 8 servings
- Calories: 303
- Carbohydrate: 3g
- Fat: 23g
- Fiber: 1g
- Protein: 20g
- Sugar: 0g
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