Ingredients:

  • 3 lbs Beef Chuck Roast, cut into 3-inch chunks
  • 2 tbsp vegetable oil
  • 1 medium white onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp chipotle peppers in adobo sauce, minced
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup apple cider vinegar
  • 1/4 cup fresh lime juice
  • 1/2 cup beef broth

Instructions:

  1. Heat vegetable oil in a skillet over medium-high heat. Pat the beef chunks dry and sear until a dark, mahogany crust forms on all sides. Transfer the meat to the slow cooker.
  2. In a bowl, stir together the diced onion, minced garlic, chipotle peppers, cumin, oregano, salt, pepper, apple cider vinegar, lime juice, and beef broth.
  3. Pour the prepared liquid mixture over the seared beef in the slow cooker. Cover and cook on Low for 8 hours (or High for 4-5 hours).
  4. Remove the meat to a tray and shred with two forks.
  5. Pour off excess thin liquid from the slow cooker, leaving approximately 1 cup of liquid.
  6. Return the shredded beef to the slow cooker and toss with the remaining juices; cook on high for an additional 15 minutes to concentrate the flavor.