Shredded Chipotle Beef
Directions
- 1Prepare the braising liquid by blending all ingredients in a mason jar. Set aside.
- 2Pat the chuck roast dry and season heavily with salt, pepper, and garlic powder.
- 3Sear the chuck roast in ghee in a cast iron skillet for a few minutes on each side to build a crust.
- 4Pour a layer of the braising liquid in a slow cooker. Add the seared chuck roast and the remaining braising liquid. Include bay leaves.
- 5Cook on high for 4-6 hours until tender.
- 6Remove from the slow cooker, let it cool, shred the meat, and add some of the broth.
- 7Serve with rice, lettuce, salsa, avocado etc.
Ingredients
- 3 lb chuck roast
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp garlic powder
- 1 tbsp ghee
- 2 bay leaves
- 1.5 cups beef broth
- 3 chipotles in adobo sauce
- 1 tbsp adobo sauce
- 2 tbsp minced garlic
- 2 tbsp apple cidar vinegar
- 1 lime juice
- 2 tbsp cumin
- 2 tbsp mexican oregano
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp salt
- 0.5 tbsp pepper
Equipment
slow cookermason jarimmersion blendercast iron skilletforktongs
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