Ingredients:

  • 4 kg (3 lb) Beef Chuck Roast, trimmed slightly and cut into 2-inch chunks
  • 2 Tbsp (30 ml) Neutral Oil (e.g., vegetable or canola)
  • 1 Tbsp (15 g) Kosher Salt
  • 1 tsp (5 g) Freshly Ground Black Pepper
  • 1 large (180 g) Yellow Onion, roughly chopped
  • 6 cloves Garlic
  • 1 (200 g) can Chipotle Peppers in Adobo Sauce (Use 4–6 actual peppers, plus 3 Tbsp of the sauce)
  • 2 Tbsp (30 ml) Apple Cider Vinegar
  • ¼ cup (60 ml) Fresh Lime Juice (approx. 2 limes)
  • 1 cup (240 ml) Beef Broth (low sodium preferred)
  • 2 tsp (10 g) Ground Cumin
  • 1 tsp (5 g) Dried Mexican Oregano
  • ½ tsp (2 g) Ground Cloves
  • 1 tsp (5 g) Salt (adjust to taste)
  • 2 whole Bay Leaves

Instructions:

  1. Pat the beef chunks dry thoroughly and season liberally with salt and pepper. Heat the neutral oil in a heavy-bottomed pot or Dutch oven over high heat until shimmering.
  2. Sear the beef in batches for 2–3 minutes per side until deeply browned, ensuring not to crowd the pot. Transfer all seared beef chunks to the bowl of the slow cooker.
  3. In a blender, combine the chopped onion, garlic cloves, chipotle peppers and adobo sauce, apple cider vinegar, lime juice, beef broth, cumin, oregano, ground cloves, and 1 tsp of salt. Blend on high until the sauce is completely smooth.
  4. Pour the smooth adobo sauce over the seared beef in the slow cooker. Tuck the two bay leaves into the liquid. Cover the slow cooker and cook on the Low setting for 8 hours (or High for 4 hours), or until the meat is completely fork-tender.
  5. Carefully remove the meat chunks from the slow cooker and place them on a cutting board. Discard the bay leaves. Using two forks, shred the meat completely.
  6. Skim off any excess fat floating on the surface of the remaining cooking liquid. Return the shredded meat to the skimmed cooking liquid and stir well to reabsorb the flavorful juices. Taste and adjust seasoning with extra salt or a squeeze of lime juice if needed. Serve hot.