Ingredients
The following ingredients have 8 Servings
- 1/2 cup packed cilantro leaves
- 1/3 cup apple cider vinegar
- Juice of 2 limes
- 1-2 chipotle peppers in adobo sauce
- 4 cloves garlic
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- 1/4 teaspoon ground cloves
- 1 4-pound boneless beef chuck roast, excess fat trimmed and cut into 6 pieces
- Kosher salt and freshly ground black pepper (to taste)
- 1 1/2 tablespoons canola oil
- 1 cup beer (such as Modelo)
Instruction
- CILANTRO MIXTURE: Combine cilantro, vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, chili powder and cloves in the bowl of a food processor until smooth, scraping the sides as needed.
- Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
- Heat canola oil in a large skillet over medium high heat. Working in batches, add beef and cook until evenly browned, about 3-4 minutes per side.
- Place beef into a 6-qt slow cooker; stir in beer and CILANTRO MIXTURE.
- Cover and cook on low heat for 8-9 hours, or until meat is fork-tender.
- Remove beef from the slow cooker and shred the meat using two forks before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
- Serve warm.
