Shredded Chipotle Beef
Directions
- 1Prepare the braising liquid by blending beef broth, chipotles in adobo sauce, adobo sauce, minced garlic, apple cider vinegar, lime juice, cumin, Mexican oregano, onion powder, garlic powder, salt, and pepper. Set aside.
- 2Pat the chuck roast dry and season it 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 some of the braising liquid into a crockpot, then add the seared chuck roast. Pour in the remaining braising liquid and add bay leaves.
- 5Cook on low for 4-6 hours until tender.
- 6Remove the chuck roast and let it cool for a few minutes. Shred the beef and pour some of the broth over it.
Ingredients
- 3 lb chuck roast
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp garlic powder
- 1 tbsp ghee
- 1.5 cups beef broth
- 2 chipotles in adobo sauce
- 2 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
- 2 bay leaves
Equipment
cast iron skilletcrockpotimmersion blenderlarge bowl
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