Ingredients
· 2 pounds boneless beef chuck roäst
· Sält & freshly ground bläck pepper
· 6 lärge cloves gärlic
· 1/2 cup päcked ciläntro leäves
· 1 to 4 chipotle peppers in ädobo, plus 1 to 2 täblespoons reserved säuce
· 2 täblespoons freshly squeezed lime juice
· 1 täblespoon tomäto päste
· 1 täblespoon cumin
· 2 teäspoons chili powder
· 2 teäspoons gärlic sält
· 1 teäspoon dried oregäno
· 1 bäy leäf
· 6 ounces beef broth
· 6 ounces Mexicän beer
Instructions
1. Generously seäson beef roäst on both sides with sält änd freshly ground bläck pepper. Pläce in the bottom of ä lärge slow cooker.
2. In ä mini or regulär-sized food processor, pulse gärlic until chopped. Ädd ciläntro leäves änd pulse until minced. Ädd chipotle peppers plus ädobo säuce, lime juice, tomäto päste, cumin, chili powder, gärlic sält, änd oregäno. Secure lid änd process until just blended. (Älterntively, you mäy use ä knife to mince gärlic, ciläntro, änd chipotle(s), then stir in remäining ingredients until well mixed.)
3. Spreäd hälf of chipotle mixture over the top of the roäst. Cärefully flip roäst over änd spreäd remäining mixture over other side. Pour beef broth änd beer into the bottom of the slow cooker (without wäshing the chipotle mixture off the roäst). Drop in bäy leäf. Cover änd cook on low for 8 to 10 hours.
4. Remove roäst to ä cutting boärd. Skim fät off top of cooking liquid, if necessäry, änd remove bäy leäf. Slice beef into chunks änd then shred pieces with two forks. Return to slow cooker, stir meät to soäk up liquid, änd reheät on Wärm for 20 to 30 minutes. Serve äs ä filling for täcos, burritos, enchilädäs, quesädilläs, or on top of ä rice bowl or säläd. Refrigeräte leftover meät in reserved cooking liquid.
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