Description
Tender chuck roast and a blend of yummy spices come together in a slow cooker for an easy weeknight meal that doesn’t disappoint.
Ingredients
Units
Scale
- 3–4 lbs beef chuck roast (cut into 2 inch chunks)
- 1/2 cup beef stock
- 2 TB garlic paste (or 4–5 minced cloves)
- 2 chipotle peppers in adobo sauce (chopped)
- 4 oz diced green chiles
- 1 small sweet onion, chopped
- 1/4 cup fresh lime juice
- 1 tsp lime zest
- 2 TB apple cider vinegar
- 3 bay leaves
- 1/2 TB ground cumin
- 1 TB dried oregano
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1/4 tsp ground cloves
Instructions
- Combine all ingredients into a slow cooker, tossing well to combine thoroughly. Cover and cook for 6-8 hours on low, or 3-4 hours on high.
- When the beef has finished cooking, shred it using 2 forks. Stir the beef with the juices, and cover again. Set the slow cooker to the “warm” setting (if you have one) and allow the beef to soak up the juice for another 15 minutes.
Nutrition
- Serving Size: 3 oz
- Calories: 163
- Sugar: 1 g
- Sodium: 513.6 mg
- Fat: 5.8 g
- Saturated Fat: 1.6 g
- Trans Fat: 0 g
- Carbohydrates: 3.1 g
- Fiber: 0.7 g
- Protein: 22.7 g
- Cholesterol: 67 mg