|Recipe from: blogchef|
Image Credit: Bobby
“The shredded beef can be used for tacos, burritos, quesadillas or whatever you like. The meat is first browned in the frying pan and then transferred to the slow cooker to finish cooking.” Bobby
1 teaspoon salt
1 (3-4lb) chuck roast
2 tablespoons extra virgin olive oil
2 bay leaves
¼ cup apple cider vinegar
6 garlic cloves
4 teaspoons ground cumin
1 tablespoon dried oregano
1 teaspoon ground black pepper
1/8 teaspoon ground cloves
4 chiptole peppers (from a can, packed n adobo sauce)
1 tablespoon adobo sauce (from the chipotle pepper can)
1 cup chicken broth
¼ cup fresh lime juice
Trim the roast of any visible fat and slice the roast into 8 chunks.
Season the roast on all sides with 1 teaspoon of salt.
In a blender or food processor combine vinegar, garlic, cumin, oregano, black pepper,
ground cloves, chipotle peppers, adobo sauce, chicken broth and lime juice.
Blend until smooth.
Heat a large skillet to medium-high heat.
Add the oil.
Add the beef and cook on all sides until browned.
Place the browned beef into the bottom of a slow cooker.
Pour the sauce over the top of the roast.
Add bay leaves.
Cover and cook on high for 5-6 hours or (8 hours on low).
Once the roast has finished cooking, shred the roast using two works.
Stir to completely coat the beef with the sauce.
Cover and cook for 1 more hour.
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