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Enjoy this recipe from Slow-Cooking All Year ‘Round.
Submitted by: Aimee Shugarman from Liberty Township, OH
3 to 4-lb. beef chuck roast
3 bay leaves
1 c. cider vinegar
juice of 2 limes
3 chipotle peppers in adobo sauce, drained
4 cloves garlic
1 T. ground cumin
1 T. dried oregano
1-1/2 t. salt
1-1/2 t. pepper
1/2 t. ground cloves
1 c. chicken broth
flour tortillas
Toppings: shredded Colby Jack cheese, shredded lettuce, guacamole
Place roast and bay leaves in a large slow cooker. In a food processor or blender, combine vinegar, lime juice, peppers, garlic and seasonings. Process on high until smooth. Pour vinegar mixture and broth over roast. Cover and cook on low setting for 6 to 8 hours, until roast is fork-tender. Discard bay leaves. Shred beef with 2 forks; return to juices in slow cooker. Serve on tortillas with desired toppings. Serves 8. | |
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Place roast and bay leaves in a large slow cooker. In a food processor or blender, combine vinegar, lime juice, peppers, garlic and seasonings. Process on high until smooth. Pour vinegar mixture and broth over roast. Cover and cook on low setting for 6 to 8 hours, until roast is fork-tender. Discard bay leaves. Shred beef with 2 forks; return to juices in slow cooker. Serve on tortillas with desired toppings. Serves 8. |
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