Ingredients:

  • 3 lbs beef chuck roast, trimmed and cut into large chunks
  • 1 cup beef bone broth
  • 1/4 cup freshly squeezed lime juice
  • 2 tbsp apple cider vinegar
  • 2 chipotle peppers in adobo, minced
  • 1 tbsp adobo sauce
  • 1 medium white onion, diced
  • 6 cloves fresh garlic, minced
  • 2 tsp fine sea salt
  • 1 tsp black pepper
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried Mexican oregano
  • 1 tbsp chili powder
  • 1 tbsp vegetable oil for searing

Instructions:

  1. Pat the beef chuck roast dry with paper towels. Heat 1 tbsp vegetable oil in a large skillet over medium high heat. Place beef chunks in the pan and cook 3 mins per side until deeply browned and sizzling. This Maillard reaction is non negotiable for real flavor.
  2. Transfer the seared beef into the crockpot. Add the diced onion, minced garlic, and all the dry spices (salt, pepper, cumin, paprika, oregano, chili powder).
  3. Whisk together the 1 cup beef bone broth, 1/4 cup lime juice, 2 tbsp apple cider vinegar, minced chipotle peppers, and 1 tbsp adobo sauce. Pour this mixture over the beef.
  4. Cover and cook on low for 8 hours until the meat is tender and falls apart. Avoid lifting the lid during the first 6 hours, as this lets out the necessary steam and heat.
  5. Remove the beef chunks and place them on a large cutting board. Use two forks to pull the meat into shreds. Note: Removing the meat makes it easier to discard any large pieces of unrendered fat.
  6. Skim the excess fat off the top of the remaining liquid in the crockpot. Add the shredded beef back into the juices.
  7. Let the beef sit in the juices on the warm setting for 20 minutes. Cook until the meat has absorbed the flavorful liquid.
  8. For those who like texture, spread the shredded beef on a baking sheet and broil for 5 mins until the edges are crispy and dark.