With a mix of heat and smokiness, the chipotle peppers and spices meld together with the beef slowly in the crockpot creating beautifully seasoned and ultra-tender shredded beef to use on tacos, burritos, enchiladas, or quesadillas.
4chipotle pepperscanned chipotle peppers in adobo sauce
1Tablespoonoregano
1/2Tablespoonsground cumin
1/2Tablespoonground cloves
2Tablespoonsminced garlic
1 1/2cupbeef broth
4largebay leavesor 6 small leaves
2Tablespoonsapple cider vinegar
To Serve
32corn tortillasor flour. toasted
sliced radish
chopped cilantro
Instructions
Cut chuck roast into large chunks and trim off large pieces of fat. TIP: When cutting up the chuck roast, do so strategically by starting near large pieces of fat. This will allow you to trim the fat and keep from cutting meat into too small of pieces.
Season the meat chunks with salt and pepper.
Heat olive oil in a large skillet over medium-high heat until oil is shimmering. Add meat chunks and sear until browned on all sides. Turn off heat and set aside.
Using a blender or immersion blender, combine seasoning ingredients (chipotle peppers, oregano, cloves, cumin, garlic, and beef broth) and blend until smooth and no chunks remain.
Place meat chunks into the crockpot. Pour the seasoning mixture over the meat and place bay leaves in the seasoning mixture around the meat. Cook on low for 8.5 hours
Remove bay leaves and discard. Remove beef chunks and shred with a fork. Add shredded beef back to the seasoning in the crockpot. Stir in 2 tablespoons of apple cider vinegar.
Use tongs to portion into tortillas.
Video
Notes
Corn tortillas are delicate and can tear easily. It’s best to use two corn tortillas for each taco.
If there’s a lot of surface fat after the meat cooks, you can skim it off with a fork or run it through a fat separator.
Chuck roast is one of the best types of meat to slow cook. It becomes pull apart tender after spending the day in the crockpot. Grab a chuck roast that is nicely marbled. You can also use beef brisket, but you may need to cook it for closer to 9 hours as it's a tougher cut of meat.