Ingredients
Method
Prepare the Roast:
- Cut the chuck roast into six portions, trimming away any large pieces of fat.
- Pat the pieces dry with paper towels and season them with salt and pepper.
Sear the Meat:
- Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat.
- Add three pieces of the roast to the skillet and sear until browned on all sides. Transfer to the slow cooker.
- Repeat with the remaining oil and roast pieces, arranging them in a single layer in the slow cooker.
Blend the Chipotle Mixture:
- In a food processor, combine the chipotle chilies, garlic, and ¼ cup of beef broth. Blend until smooth.
Combine the Seasonings:
- In a bowl or measuring cup, mix the remaining beef broth with the chipotle blend, cumin, oregano, and cloves.
- Pour this mixture over the beef in the slow cooker, ensuring the meat is evenly coated.
- Nestle the bay leaves between the beef portions.
Cook the Beef:
- Cover the slow cooker and cook on low for 8–9 hours, or until the beef is fork-tender.
Shred and Add Lime:
- Remove the beef from the slow cooker and shred it using two forks.
- Stir the lime juice into the broth in the slow cooker, then return the shredded beef to the pot.
- Cook on low or warm for another 20–30 minutes to allow the flavors to meld.
Serve:
- Strain the beef from the broth and serve it in tortillas, over rice, or with your favorite toppings like avocado, cilantro, and Cotija cheese.
Notes
- Meat Options: Brisket or short ribs can be used instead of chuck roast for equally tender results.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the shredded beef in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Add a splash of broth to prevent drying out when reheating.
- Adjust Spice: Add an extra chipotle chili or leave the seeds in for more heat.