Ingredients:

  • 3 lbs (1.36 kg) chuck roast, trimmed of excess fat
  • 1 tbsp (15 ml) olive oil
  • 1 large onion, chopped (approx. 1 cup)
  • 4 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, minced (plus 1 tbsp of the adobo sauce)
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1/2 cup (120 ml) beef broth (or water)
  • 1/4 cup (60 ml) apple cider vinegar
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 1 bay leaf
  • Corn or flour tortillas (optional)
  • Your favorite taco toppings (e.g., cilantro, onion, lime wedges, salsa, cheese, sour cream) (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned. This adds extra flavour, but you can skip this step to save time.
  2. In the same skillet (or in the slow cooker), sauté the chopped onion until softened. Add the minced garlic and cook for another minute until fragrant.
  3. Transfer the seared beef (if searing) to the slow cooker. Add the sautéed onion and garlic, chipotle peppers (and adobo sauce), diced tomatoes, beef broth, apple cider vinegar, chili powder, cumin, smoked paprika, oregano, salt, pepper, and bay leaf.
  4. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, or until the beef is very tender and easily shreds with a fork.
  5. Remove the beef from the slow cooker and shred it with two forks. Discard the bay leaf.
  6. Return the shredded beef to the slow cooker, allowing it to soak in the juices for about 15-30 minutes to absorb more flavor.
  7. Serve the shredded beef in tacos, burritos, nachos, or your favorite dish. Add your desired toppings.