Description
This slow-cooked chipotle beef is perfect for tacos, burritos, or bowls!
Ingredients
Scale
- 2 pounds chuck roast
- to taste Salt
- to taste Pepper
- 2 tablespoons vegetable oil (for searing)
- 4 bay leaves (fresh or dried)
- 2 tablespoons chipotle chiles and surrounding sauce
- 3/4 cups beef broth (Swanson highly recommended)
- 1/3 cup apple cider vinegar
- 4 tablespoons lime juice
- 1–1/2 tablespoons minced garlic
- 1 tablespoon chili powder
- 2 teaspoons coriander
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1/2 teaspoon allspice
Instructions
- Cut roast into about 10 even pieces without trimming the fat. Pat dry with paper towels, then season all over with salt and pepper.
- Heat oil in a large pot or skillet (cast iron is best) over high heat. Sear beef in batches (don’t overcrowd the pan), browning on all sides until deeply browned with a rich, dark color. Beef will release easily when ready to flip. Transfer beef to the slow cooker after searing.
- Add all sauce ingredients to a blender. Blend until smooth, about 1 minute.
- Pour sauce over beef. Add bay leaves. Turn beef to coat and submerge as much as possible.
- Cover and cook on low for 8 hours, until beef is very tender and shreds easily.
- Transfer beef to a bowl. Shred with two forks, removing and discarding any large pieces of fat. Spoon some cooking liquid over the beef until nice and juicy. Taste and adjust salt if needed.
- Use in tacos, bowls, or burritos with your favorite toppings. My fave: charred tortillas, cabbage tossed with cilantro-lime sauce, beef, avocado, and more cilantro-lime sauce!
Notes
- Using 1 full chili and surrounding sauce gives a great kick.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg