Slow cooker beef tacos
Start-to-finish: 8-10 hours (20 minutes active)
3-4 pounds beef chuck roast
2 chipotles in adobo sauce, chopped (find in the Latin food section)
5 cloves garlic, chopped
1 tablespoon ground cumin
3 teaspoons oregano
1/4 teaspoon ground cloves
1/2 cup beef broth
1/4 cup apple cider vinegar
1/4 cup fresh lime juice
3 bay leaves
Cut roast into approximately six or eight large chunks. Season well with salt and pepper on all sides. Heat oil in large skillet and sear beef chunks (in batches if necessary) on all sides until browned. Transfer seared meat to slow cooker.
In medium bowl, combine chopped chipotles, garlic, cumin, oregano, cloves, beef broth, vinegar, lime juice and additional salt and pepper. Mix well and pour over beef in the slow cooker. Add bay leaves.
Cover and cook on low 8-10 hours, until meat shreds easily.
Remove bay leaves. Remove beef from cooker and shred meat. Return beef to slow cooker to marinate at least 10 minutes or until ready to serve. Use for tacos, nachos, burritos or quesadillas.