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Ingredients
- 3 ½ pound chuck roast
- ½ cup beef broth
- ½ yellow onion, minced
- 3 chipotle peppers, in the can
- 5 cloves garlic
- ⅓ cup fresh lime juice
- 2 bay leaves
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 2 teaspoons dried oregano
- 2 teaspoons salt, divided
- 1 teaspoon ground cumin
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cloves
Directions
- Cut the chuck roast into large chunks, trimming off any excess fat. Sprinkle with half the salt and pepper.
- Heat a large skillet to medium, add in the olive oil and chunks of beef. Sear all sides, then remove and add the beef to your slow cooker insert.
- While the beef is searing, add the chipotle peppers, garlic, lime juice, apple cider vinegar, oregano, cumin, remaining salt, pepper and cloves to a mini chopper or food processorand mix until puréed.
- Add in the onions and sauté until they are slightly tender.
- Pour in the beef broth to deglaze the pan, scraping up the brown bits of flavor. Pour the onions and broth over the beef. Add in the bay leaves.
- Mix in the chipotle mixture and cook on high heat for 4 hours or low heat for 8 hours.
- If you have the kind of slow cooker insert that can be used on the stove top, then you can do your searing and deglazing in the insert.
- Once the beef is tender and falling apart, remove and discard the bay leaves, and shred the beef using 2 forks. Add the beef back into the sauce and stir so all the beef is well coated.
- I also like to add a squeeze of lime and some fresh chopped cilantro right before serving. This is optional, but highly recommended!