Ingredients:

  • 3 lbs (1.36 kg) Beef chuck roast
  • 1 large Onion, roughly chopped
  • 4 cloves Garlic, minced
  • 2 Chipotle peppers in adobo sauce, roughly chopped, plus 2 tablespoons adobo sauce
  • 1 tablespoon Chili powder
  • 2 teaspoons Ground cumin
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Smoked paprika
  • 1/4 teaspoon Ground cloves
  • 1/4 teaspoon Ground cinnamon
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1 cup (240 ml) Beef broth
  • 1/4 cup (60 ml) Apple cider vinegar
  • Juice of 2 Limes
  • Fresh cilantro, chopped (optional)
  • Diced white onion (optional)
  • Lime wedges (optional)

Instructions:

  1. Season beef chuck roast generously with salt and pepper. If desired, sear the roast in a large skillet over medium-high heat until browned on all sides (about 2-3 minutes per side).
  2. Place the chopped onion and minced garlic in the bottom of the slow cooker. Place the beef roast on top.
  3. In a bowl, combine the chipotle peppers (and adobo sauce), chili powder, cumin, oregano, smoked paprika, cloves, cinnamon, beef broth, apple cider vinegar, and lime juice. Pour over the beef roast.
  4. Cover and cook on low for 8 hours or on high for 4 hours, or until the beef is fork-tender.
  5. Remove the beef roast from the slow cooker and shred it using two forks.
  6. Return the shredded beef to the slow cooker and toss it with the cooking liquid. Let it simmer for an additional 15-30 minutes to absorb the flavours.
  7. Serve hot in tacos, burritos, bowls, or however your heart desires. Garnish with fresh cilantro, diced onion, and lime wedges.