Shredded Chipotle Beef

Prep: 15 minutes

Cook: 4–6 hours

Servings: 8

Difficulty: Easy

Ingredients

1. = Braising Liquid =
2. Add 2 cups beef broth , 3 chipotles in adobo sauce , 2 tbsp adobo sauce ,
3. 2 tbsp garlic (minced), 2 tbsp apple cider vinegar , 1 lime (juiced),
4. 2 tbsp cumin , 2 tbsp mexican oregano , 1 tbsp onion powder ,
5. 1 tbsp garlic powder , 0.5 tbsp salt , and 0.5 tbsp pepper to a blender .
6. Blend until smooth. Set aside.
7. = Beef =
8. Pat 3 lb chuck roast dry.
9. Season the roast generously with some salt , some pepper , and some garlic  powder.
10. Heat a skillet over medium‑high heat.
11. Melt 1 tbsp ghee in the hot skillet.
12. Sear the roast for per side until well browned.
13. Ladle a thin layer of braising liquid into a crockpot .
14. Place the seared roast into the crockpot.
15. Pour the remaining braising liquid over the roast.
16. Tuck in 2 bay leaf .
17. Cook on high for .
18. If the beef doesn’t shred with light pressure, extend by .
19. Transfer the roast to a cutting board and rest for .
20. Shred the meat with two forks , moistening with a ladle of the cooking liquid.
21. Serve in tacos, bowls, or your favorite format—enjoy!

1. = Braising Liquid =
2. Add 2 cups beef broth , 3 chipotles in adobo sauce , 2 tbsp adobo sauce ,
3. 2 tbsp garlic (minced), 2 tbsp apple cider vinegar , 1 lime (juiced),
4. 2 tbsp cumin , 2 tbsp mexican oregano , 1 tbsp onion powder ,
5. 1 tbsp garlic powder , 0.5 tbsp salt , and 0.5 tbsp pepper to a blender .
6. Blend until smooth. Set aside.
7. = Beef =
8. Pat 3 lb chuck roast dry.
9. Season the roast generously with some salt , some pepper , and some garlic  powder.
10. Heat a skillet over medium‑high heat.
11. Melt 1 tbsp ghee in the hot skillet.
12. Sear the roast for per side until well browned.
13. Ladle a thin layer of braising liquid into a crockpot .
14. Place the seared roast into the crockpot.
15. Pour the remaining braising liquid over the roast.
16. Tuck in 2 bay leaf .
17. Cook on high for .
18. If the beef doesn’t shred with light pressure, extend by .
19. Transfer the roast to a cutting board and rest for .
20. Shred the meat with two forks , moistening with a ladle of the cooking liquid.
21. Serve in tacos, bowls, or your favorite format—enjoy!