Servings: 8 to 10

3-4 lb Beef Chuck Roast 3 to 4 lb Beef Chuck Roast
4 Chipotles in Adobo Sauce - Chopped 4 Chipotles in Adobo Sauce - Chopped
5 Cloves Garlic - Chopped 5 Cloves Garlic - Chopped
1 Tbsp. Ground Cumin 1 Tbsp. Ground Cumin
3 tsp Oregano 3 tsp Oregano
1/4 tsp Ground Cloves ¼ tsp Ground Cloves
1/2 Cup Beef Broth ½ Cup Beef Broth
1/4 Cup Apple Cider Vinegar ¼ Cup Apple Cider Vinegar
1/4 Cup (fresh) Lime Juice ¼ Cup (fresh) Lime Juice
3 Bay Leaves 3 Bay Leaves
Salt Salt
Pepper Pepper

Cut the Roast into approximately six to eight large chunks. Season well with salt and pepper on all sides. Heat oil in a large skillet and sear the beef chunks (in batches if necessary) on all sides until browned. Transfer seared meat to slow cooker.
In a medium bowl combine chopped chipotles, garlic, cumin, oregano, cloves, beef broth, vinegar, lime juice, and additional salt and pepper (to taste). Mix well, then pour over beef in the slow cooker and add bay leaves. Cover and cook on low for 8 to 10 hours, until meat shreds easily.
Remove bay leaves. Remove and shred beef. Return beef to slow cooker to marinate at least 10 more minutes, or until ready to serve. Great on nachos, tacos, and burritos! Enjoy!

For Serving: (optional)  For Serving: (optional)
- Flour/Corn Tortillas  - Flour/Corn Tortillas
- Cheese  - Cheese
- Sour Cream  - Sour Cream
- Salsa  - Salsa
- Guacamole  - Guacamole
- Rice  - Rice
- Black Beans  - Black Beans