Barbacoa-Style Shredded Beef

Ingredients

• beef chuck roast (1 kilogram)
• salt (0 )
• ground black pepper (0 )
• vegetable oil (2 tablespoons)
• beef broth (120 ml)
• apple cider vinegar (60 ml)
• fresh lime juice (60 ml)
• chipotle peppers in adobo sauce (4 )
• garlic (5 cloves)
• ground cumin (15 ml)
• dried oregano (15 ml)
• ground cloves (1.25 ml)
• bay leaves (3 )

Instructions

1. Season beef chunks with salt and pepper on all sides.
2. Heat oil in a large skillet over medium-high heat. Working in batches, cook and stir beef until browned, 4 to 5 minutes per batch. Transfer browned beef to a slow cooker.
3. Mix broth, vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves together in a bowl until well combined. Season mixture with salt and pepper and pour over beef in the slow cooker. Stir in bay leaves.
4. Cook on Low until beef is fork-tender, 8 to 10 hours. Discard bay leaves. Remove beef from the cooker and shred using two forks.
5. Return beef to the slow cooker and stir to coat with sauce. Let marinate for at least 10 minutes before serving.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 303
• fat: 23 g
• sats: 8 g
• carbs: 3 g
• fibre: 1 g
• protein: 20 g
• salt: 0 g