Prep Time: 10 mins | Cook Time: 3 hrs 30 mins | Total Time: 3 hrs 40 mins | Yield: 4 Servings
You have got to try this recipe! Oh, man, you are so in for a treat!
1 (3-5 pounds) beef chuck roast trimmed of excess fat, cut into 8-10 pieces
1 tbsp olive oil
Slow Cooker Ingredients:
1/2 c mild red enchilada sauce (use 10 oz. can if making my enchiladas recipe)
2 4 ounces can MILD chopped green chiles
2 chipotles in adobo sauce (more or less to taste) minced (approx. 2 tbsp)**
2 tbsp lime juice
2 tbsp apple cider vinegar
2 tbsp brown sugar
1 tbsp Worcestershire
1-3 tsp liquid smoke (depending on how “smoky” you like it)
1 tablespoon each ground cumin, dried oregano
2 tsp salt
1 teaspoon each garlic powder, onion powder
1/2 teaspoon each chilli powder, smoked paprika
1/4 teaspoon each ground cloves, ground cinnamon
2 bay leaves
Step 1: Place a large skillet on the stove and turn the heat to medium-high.
Step 2: Add 1 tablespoon of olive oil and allow it to become hot.
Step 3: Add the beef and sear for a few minutes on both sides.
Step 4: Transfer the seared beef into a 6-quart slow cooker.
Step 5: Add the rest of the ingredients into the slow cooker as well. Stir until well mixed.
Step 6: Cover the slow cooker and cook for 3 to 4 hours on high heat or 6 to 8 hours on low heat. The meat should be fork-tender.
Step 7: Remove the beef from the slow cooker and transfer it onto a chopping board. Use two forks to shred, then put it back into the slow cooker.
Step 8: Cook for another 20 minutes or until done.
Step 9: Serve and enjoy!
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