Ingredients

The following ingredients have 4 Servings
  • 3 pounds chuck roast, cut into large cubes
  • 3 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 5 chipotle peppers, minced
  • 1 tablespoon adobo sauce (from chipotles)
  • 4 cloves garlic
  • 1/2 cup apple cider vinegar
  • 2 limes juice only
  • 1 tablespoon cumin seeds
  • 1 tablespoon oregano
  • 1/2 teaspoon cinnamon
  • 3 bay leaves
  • 2 tablespoons Muir Glen™ organic tomato paste
  • 6 cups beef broth
  • 1 pinch salt and pepper
  • 20 corn tortillas
  • White onion, diced and rinsed
  • Cilantro
  • Salsa
  • Limes

Instruction

  • Cut chuck roast into a few large pieces. I cut mine into six even chunks.
  • Season roast pieces well with kosher salt. In a large skillet, add olive oil and heat over high heat. Once hot, add roast pieces and brown well on all sides, about 3-4 minutes per side.
  • When done, remove roast pieces and add them to your crock pot. Add 1 cup of beef broth to the pan and scrape up any stuck bits. Add that to your slow cooker.
  • Mince chipotle peppers and garlic and add to slow cooker along with other ingredients. Stir to combine flavors.
  • Cover and cook on high for 2 hours and then switch to low for another 3-4 hours. Alternatively, you can cook it on low for 8 hours or longer.
  • After cooking, remove beef pieces from slow cooker and let cool for a few minutes, then shred with two forks.
  • Remove bay leaves from cooking liquid and pour into a blender. Blend until smooth.
  • Add shredded beef back to slow cooker along with just enough liquid to keep the meat moist. About two cups should do the trick.
  • For the taco toppings, after dicing your onion, rinse it under some cold water to wash off some of the strong onion flavor. Serve beef on corn tortillas with onions, cilantro, salsa and lime.