- 3 chipotle peppers in adobo sauce
- ½ bunch fresh cilantro
- ½ white onion
- 5 garlic cloves
- 2 teaspoons cumin
- 1 teaspoon oregano
- 2 teaspoons salt
- 1 lime, juiced
- ¼ cup apple cider vinegar
- 3 pounds beef roast
- 2 cups water
- 3 dried bay leaves
INSTRUCTIONS:
- In a food processor or blender, combine the 3 chipotle peppers (removed from the can with some adobo sauce), cilantro, onion, garlic, cumin, oregano, salt, the juice of one lime, and the apple cider vinegar. Blend until almost smooth.
- Trim the fat off of the piece of beef and cut it into pieces if necessary to fit it into the bottom of your slow cooker.
- Pour the homemade sauce on top and turn the meat once or twice so it is covered. Add 2 cups of water (it should cover the meat in liquid) and the bay leaves.
- Cook on low for 8 to 10 hours. Mine was perfect at 9 hours but it depends on the heat of your slow cooker. I recommend removing the meat from the slow cooker a half hour to an hour before serving time to shred the meat and return it to the sauce to soak up more flavor.
Source: Uproot Kitchen
Share It To Your Friends!
Loading...
