– 3poundsbeef brisketor chuck roast - trimmed of extra fat and cut into 2-inch chunk – 1/2cupbeef broth – 2medium Chipotle chiles in adobo sauceadd more if preferred – 6clovesgarlicminced – 1tablespoononion powder – 1tablespoonapple cider vinegar – Juice of 1 lime – 1tablespoondried oregano – 1teaspoonsmoked paprika – 1tablespooncumin – 1teaspoonsea salt – 1teaspoonblack pepper – 1/4teaspoonred pepper flake – 2whole bay leaf
While the slow cooker is running, add the meat chunks. It is possible to sauté them in a skillet for additional flavor if you have the time, and then transfer them to the slow cooker after having done so.
It is recommended to use two forks to shred the meat into the cooking liquids.
Before serving, allow the beef to continue to soak up some of the juices for around thirty more minutes.
To serve, you can either use tongs or a slotted spoon.