Ingredients

The following ingredients have 10 Servings
  • 5 teaspoons minced garlic
  • ½ medium yellow onion
  • ½ lime (juiced)
  • 2-3 chipotles in adobo sauce
  • 1 Tablespoon ground cumin
  • 1 Tablespoon ground oregano
  • ½ teaspoon ground cloves
  • 3 pounds bottom round roast ( (or beef eye of round, all fat trimmed))
  • salt and pepper ( to taste)
  • 1 teaspoon olive oil
  • 1 cup water
  • 3 bay leaves
  • 4 cups cooked rice

Instruction

  • Place garlic, onion, lime juice, chipotles, cumin, oregano and cloves in a blender until smooth; set aside.
  • Trim all fat off meat, and cut into 4 pieces. Season all sides with salt and pepper and brown in a skillet over high heat in 1 teaspoon olive oil just until the outside is brown and seared to seal in the juices.
  • Remove meat from skillet and place in the bottom of a slow cooker sprayed with nonstick cooking spray.
  • Pour liquefied spices, water and bay leaves on top and cover and cook on high for 4 hours, or low for 6-8 hours.
  • Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf).
  • Return the shredded meat to the pot and mix together with juices in the slow cooker. Let cook on warm for 10 minutes.
  • Serve over cooked rice.