Ingredients

• 1 , 3 pound
• salt and ground black pepper to taste
• 2 tablespoons vegetable oil
• 0.5 cups beef broth
• 0.25 cups apple cider vinegar
• 0.25 cups fresh lime juice
• 4 chipotles peppers in adobo sauce , chopped
• 5 cloves garlic , chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 0.25 teaspoons ground cloves
• 3 large bay leaves

Instructions

1. 1 Season beef chunks with salt and pepper on all sides.
2. 2 Heat oil in a large skillet over medium-high heat. Working in batches, cook and stir beef until browned, 4 to 5 minutes per batch. Transfer browned beef to a slow cooker.
3. 3 Mix broth, vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves together in a bowl until well combined. Season mixture with salt and pepper and pour over beef in the slow cooker. Stir in bay leaves.
4. 4 Cook on Low until beef is fork-tender, 8 to 10 hours. Discard bay leaves. Remove beef from the cooker and shred using two forks.
5. 5 Return beef to the slow cooker and stir to coat with sauce. Let marinate for at least 10 minutes before serving.

Nutrition per serving