Ingredients
- 3 Pounds Chuck Roast
- Salt and Freshly Ground Black Pepper
- 2 Tablespoons Vegetable Oil
- 1-1/4 Cups Beef Broth, divided
- 3 - 4 Chipotle Chilies In Adobo
- 6 Garlic Cloves
- 1-1/2 Tablespoons Ground Cumin
- 1 Tablespoon Dried Oregano
- 1/4 teaspoon Ground Cloves
- 3 Bay Leaves
- 1/4 Cup Fresh Lime Juice
Directions
- Cut the roast into six portions while removing any large pieces of fat. Heat one tablespoon of vegetable oil in a skillet
- Dab roast dry with paper towels, season with salt and pepper (about 1 tsp salt, 3/4 tsp pepper)
- Add three pieces to the skillet and sear until browned on all sides. Transfer to a slow cooker
- Add the remaining one tablespoon of vegetable oil to the skillet and repeat the process with the remaining three roast pieces
- Nestle beef portions side by side in an even layer in the slow cooker
- In a food processor, pulse together chipotle chilies, garlic, and 1/4 cup beef broth until well pureed, occasionally stopping and scraping down the sides of the processor
- In a 2-cup liquid measuring cup or in a bowl, whisk together the remaining beef broth with the chipotle mixture, cumin, oregano, and cloves
- Pour mixture over beef in the slow cooker, then nestle bay leaves between beef portions
- Cover and cook on low heat for 8 - 9 hours
- Remove beef from the slow cooker (leave broth) and shred
- Stir lime juice into broth in the slow cooker, then return beef to the slow cooker and cook on low or warm for 20 - 30 minutes longer
- Strain liquid from beef and serve in tortillas with desired toppings
Add comment
Comments