Ingredients:

  • 2 lbs (900g) beef chuck roast, trimmed of excess fat
  • 1 tbsp (15ml) vegetable oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, minced (plus 1 tablespoon adobo sauce from the can)
  • 1 (10 ounce/280g) can diced tomatoes and green chilies (like Rotel)
  • 1 cup (240ml) beef broth
  • 1/4 cup (60ml) apple cider vinegar
  • 2 tablespoons lime juice, freshly squeezed
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cloves
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat oil in a large skillet over medium-high heat. Season the beef chuck generously with salt and pepper. Sear on all sides until browned.
  2. Add chopped onion and garlic to the skillet and sauté until softened, about 5 minutes.
  3. Transfer the seared beef, sautéed aromatics, diced tomatoes and green chilies, chipotle peppers, adobo sauce, beef broth, apple cider vinegar, lime juice, Worcestershire sauce, cumin, oregano, smoked paprika, and cloves to the slow cooker.
  4. Cover and cook on low heat for 8-10 hours or on high heat for 4-5 hours, or until the beef is extremely tender and easily shreds with a fork.
  5. Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker to soak up the juices.
  6. Taste and adjust seasoning with salt and pepper, if needed. Serve hot.