Shredded beef can be used in a variety of dishes, from tacos and burritos to salads and sandwiches. You can even serve it over rice for a hearty meal. The slow cooker does most of the work for you, making it perfect for busy days.
Ingredients:
- 1 (3lb) chuck roast of beef, cut into 6 to 8 pieces
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- ½ cup beef stock
- ¼ cup apple cider vinegar
- ¼ cup fresh lime juice
- 4 chipotle peppers in adobo sauce, chopped
- 5 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- ¼ teaspoon ground cloves
- 3 large bay leaves
Method of preparation:
Season the beef: Season the beef with salt and pepper to taste.
Brown the beef: Heat the vegetable oil in a large frying pan over a medium heat. Add the beef and brown on all sides. Remove the beef from the pan and set aside.
Make the sauce: In a blender, combine the beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano and cloves. Blend until smooth.
Cook the beef: Place the browned chunks of beef in a slow cooker. Pour the sauce over the beef and add the bay leaves. Cover and cook on low for 8 to 10 hours, or until the beef is tender and can be easily shredded with a fork.
Shred the beef: Remove the beef from the slow cooker and shred with two forks. Return the shredded beef to the slow cooker and stir into the sauce.
