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Ingredients
Scale
- 2 pounds chuck roast
- 1 tsp salt
- 1 tsp pepper
- 2 tablespoons vegetable oil for searing
- 4 bay leaves
- 2 tablespoons chipotle chiles and surrounding sauce
- 3/4 cups beef broth
- 1/3 cup apple cider vinegar
- 4 tablespoons lime juice
- 1–1/2 tablespoons minced garlic
- 1 tablespoon chili powder
- 2 teaspoons coriander
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1/2 teaspoon allspice
Instructions
- Cut the roast into about 10 even pieces without trimming the fat. Pat dry with paper towels, then season with salt and pepper.
- Heat oil in a large pot or cast iron skillet over high heat. Sear the beef in batches until deeply browned, ensuring not to overcrowd the pan. Transfer to a slow cooker after searing.
- Combine all sauce ingredients in a blender and blend until smooth, about 1 minute.
- Pour the sauce over the beef in the slow cooker and add bay leaves. Turn the beef to coat it in the sauce as much as possible.
- Cover and cook on low for 8 hours, or until the beef is very tender and can be shredded easily.
- Transfer the beef to a bowl and shred with two forks, discarding large pieces of fat. Spoon some cooking liquid over the beef for moisture and taste to adjust salt if needed.
- Serve in tacos, bowls, or burritos with toppings such as charred tortillas, cabbage with cilantro-lime sauce, avocado, and extra cilantro-lime sauce.
Notes
For extra kick, adjust the amount of chipotle chiles used in the sauce.
This dish is perfect for meal prep and can be stored in the refrigerator for several days.
Feel free to customize toppings based on your preferences, making each serving unique.
- Prep Time: 20 minutes
- Cook Time: 500 minutes
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 755mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 56g
- Cholesterol: 130mg