Ingredients

The following ingredients have 4 Servings
  • 2-3 lb. boneless beef chuck roast, trimmed and cut into 2-inch cubes
  • 1 (7 ounce) can chipotle peppers in adobo sauce, minced ((SEE NOTE BELOW FOR A LESS SPICY DISH))
  • 1 cup diced onion
  • 3 garlic cloves, minced
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • Juice from 2 limes
  • 2 tablespoons sugar
  • 1 tablespoon finely chopped fresh oregano ((or 1 teaspoon dried oregano))
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • Optional, for serving: corn or flour tortillas, pico de gallo or salsa, queso fresco or other cheese, chopped fresh cilantro, chopped onion, lime wedges, tomatoes, sour cream

Instruction

  • In a 6-quart slow cooker, stir together chipotle peppers, onion, garlic, soy sauce, Worcestershire sauce, lime juice, sugar, oregano, cumin, paprika, salt and pepper. Stir in beef and toss to coat.
  • Cover and cook until beef is very tender; about 6-8 hours on LOW or 3-4 hours on HIGH.
  • Remove beef and shred with forks. Stir the beef back into the cooking juices. Use a spoon or tongs to serve.