This flavorful dish can be served on tortillas or nachos with endless topping options. After slow cooking all day, the beef falls apart and melts in your mouth.
3 lb chuck roast, fat trimmed
1/2 medium white onion, coarsely chopped
1/3 c apple cider vinegar
4 tsp minced garlic
4 tsp ground cumin
2 tsp oregano
1 tsp ground black pepper
1 tsp salt
2 T brown sugar
2 chipotle chiles in adobo sauce (add 1 T of adobo sauce if you like it spicy)
1/4 c lime juice
1/2 c beef broth
2 bay leaves
Toppings: cilantro, queso fresca, chopped tomatoes, limes, avocado, beans, etc.
Place the roast in 8-quart slow cooker
Add all of the remaining ingredients minus the bay leaves to a blender or food processor. Blend until smooth.
Pour over meat and top with bay leaves. Cook on low for 6-8 hours or until meat starts to fall apart.
Remove bay leaves and shred meat then return to juices in the slow cooker. Serve onto tortillas or nachos. Garnish with any variety of toppings and enjoy.