I promise you, this recipe is like a gift! They’re so delicious that resisting a second helping is practically out of the question…
Ingredients:
3 pounds chuck roast
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 1/4 cups beef broth, divided
3–4 chipotle chilies in adobo*
6 garlic cloves
1 1/2 tablespoons ground cumin
1 tablespoon dried oregano
1/4 teaspoon ground cloves
3 bay leaves
1/4 cup fresh lime juice
Instructions:
- Cut the chuck roast into 6 portions, removing any large pieces of fat.
- Heat 1 tablespoon of vegetable oil in a skillet.
- Pat the roast dry with paper towels, season with salt and pepper (about 1 teaspoon salt, 3/4 teaspoon pepper).
- Add 3 pieces to the skillet and sear until browned on all sides. Transfer to a slow cooker.
- Add the remaining 1 tablespoon of vegetable oil to the skillet and repeat the process with the remaining 3 roast pieces.
- Nestle the beef portions side by side in an even layer in the slow cooker.
- In a food processor, pulse together chipotle chilies, garlic, and 1/4 cup beef broth until well pureed, occasionally stopping and scraping down the sides of the processor.
- In a 2-cup liquid measuring cup or bowl, whisk together the remaining beef broth with the chipotle mixture, cumin, oregano, and cloves.
- Pour the mixture over the beef in the slow cooker, then nestle bay leaves between the beef portions.
- Cover and cook on low heat for 8–9 hours**.
- Remove beef from the slow cooker (leave broth) and shred.
- Stir lime juice into the broth in the slow cooker, then return beef to the slow cooker and cook on low or warm for 20–30 minutes longer.
- Strain the liquid from the beef and serve in tortillas with desired toppings.
Enjoy your meal!
Nutrition Information:
- Serving size: 1 taco (including tortilla)
- Calories: 260 | Total Fat: 14g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 70mg | Sodium: 390mg | Total Carbohydrates: 12g | Dietary Fiber: 1g | Sugars: 0.5g | Protein: 22g