I may as well post the recipe instead of making people click on it.
- 3-4 lb Beef Chuck Roast
- 4 Chipotles in Adobo Sauce - Chopped
- 5 Cloves Garlic - Chopped
- 1 Tbsp. Ground Cumin
- 3 tsp Oregano
- 1/4 tsp Ground Cloves
- 1/2 Cup Beef Broth
- 1/4 Cup Apple Cider Vinegar
- 1/4 Cup (fresh) Lime Juice
- 3 Bay Leaves
Cut the Roast into approximately six to eight large chunks. Season well with salt and pepper on all sides. Heat oil in a large skillet and sear the beef chunks (in batches if necessary) on all sides until browned. Transfer seared meat to slow cooker.
In a medium bowl combine chopped chipotles, garlic, cumin, oregano, cloves, beef broth, vinegar, lime juice, and additional salt and pepper (to taste). Mix well, then pour over beef in the slow cooker and add bay leaves. Cover and cook on low for 8-10 hours, until meat shreds easily.
Remove bay leaves. Remove and shred beef. Return beef to slow cooker to marinate at least 10 more minutes, or until ready to serve. Great on nachos, tacos, and burritos.