- 4 lbs Beef Chuck Roast
- 2 tbsp Vegetable Oil
- 3 tbsp Sauce from Chipotle Chilis in Adobo (substitute option in notes)
- 1.5 cups Beef Broth
- 1.5 tbsp Minced Garlic
- 2 tbsp Cumin
- 1 tbsp Dried Oregano
- Salt (1 tsp) + Pepper (1/2 tsp), or more to taste
- 1/4 cup Lime Juice
- *Optional: Tortillas, if making as tacos
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Cut beef into large cubes. In large skillet over medium heat, add vegetable oil and sear beef on each side. Transfer to slow cooker.
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Add sauce from can of chipotle chilis in adobo, beef broth, garlic, cumin oregano, salt, pepper and lime juice.
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Cook on low for 8 hours or on high for 4-6 hours. Shred meat with 2 forks and keep on warm until ready to serve.
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Cut beef into large cubes and add to gallon sized freezer bag.
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Add sauce from can of chipotle chilis in adobo, beef broth, garlic, cumin oregano, salt, pepper and lime juice into bag with beef. Zip bag and toss into the freezer.
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When ready to eat, add to slow cooker with 1/2 cup water or beef broth. Cook high for 6-8 hours. Shred meat with 2 forks and keep on warm until ready to serve.
A substitute for Chipotles In Adobo Sauce: Mix 1 tablespoon tomato paste (or ketchup), 1 tablespoon cider vinegar, 1 teaspoon chipotle powder (or smoked paprika/cayenne powder mix), 1/2 teaspoon cumin, a pinch of oregano, a pinch of garlic powder, and a pinch of salt. Adjust these proportions to best fit your flavor and spiciness expectations.
Reference for substitution: https://www.pepperscale.com/chipotle-in-adobo-sauce-substitute/
