Description
A flavorful and tender Mexican-style shredded beef made in a slow cooker, perfect for tacos, burritos, or rice bowls.
Ingredients
- 3 lbs beef chuck roast, cut into large chunks
- 3 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, minced
- 1 tbsp adobo sauce
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1/2 tsp ground cloves
- 1/2 tsp ground black pepper
- 1 tsp salt
- 1/4 cup fresh lime juice
- 1/4 cup apple cider vinegar
- 1/2 cup beef broth
- 2 bay leaves
- 1 small onion, chopped
Instructions
- Place the beef chunks in the slow cooker.
- In a small bowl, combine garlic, chipotle pepper, adobo sauce, cumin, oregano, cloves, black pepper, and salt.
- Add lime juice, apple cider vinegar, and beef broth to the spice mixture and stir well.
- Pour the mixture over the beef in the slow cooker.
- Add bay leaves and chopped onion on top.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is very tender.
- Remove the bay leaves and shred the beef with two forks.
- Mix the shredded beef with the juices in the slow cooker and cook on low for an additional 15-20 minutes.
- Serve hot in tacos, burritos, or over rice.
Notes
- You can use brisket or short ribs instead of chuck roast.
- Adjust the number of chipotle peppers for more or less heat.
- Leftovers store well in the fridge for up to 4 days or can be frozen.