Shredded Chipotle Beef

🥘 Ingredients

• beef broth 2 cups
• chipotles in adobo sauce 3
• adobo sauce 2 tbsp
• garlic 2 tbsp
• apple cider vinegar 2 tbsp
• lime 1
• cumin 2 tbsp
• mexican oregano 2 tbsp
• onion powder 1 tbsp
• garlic powder 1 tbsp
• salt ½ tbsp
• pepper ½ tbsp
• chuck roast 3 lb
• salt
• pepper
• garlic
• ghee 1 tbsp
• bay leaf 2

Braising Liquid

1. 1

   Add beef broth , chipotles in adobo sauce , adobo sauce , garlic , apple cider vinegar , lime , cumin , mexican oregano , onion powder , garlic powder , salt , and pepper to a blender .
2. 2

   Blend until smooth. Set aside.

Beef

1. 1

   Pat chuck roast dry.
2. 2

   Season the roast generously with salt , pepper , and garlic  powder.
3. 3

   Heat a skillet over medium‑high heat.
4. 4

   Melt ghee in the hot skillet.
5. 5

   Sear the roast for 4 minutes per side until well browned.
6. 6

   Ladle a thin layer of braising liquid into a crockpot .
7. 7

   Place the seared roast into the crockpot.
8. 8

   Pour the remaining braising liquid over the roast.
9. 9

   Tuck in bay leaf .
10. 10

    Cook on high for 4 hours .
11. 11

    If the beef doesn’t shred with light pressure, extend by 2 hours .
12. 12

    Transfer the roast to a cutting board and rest for 5 minutes .
13. 13

    Shred the meat with two forks , moistening with a ladle of the cooking liquid.
14. 14

    Serve in tacos, bowls, or your favorite format—enjoy!