Ingredients
1 (3 pound) beef chuck roast, cut into 6 to 8 chunks
1/2 cup beef broth
1/4 cup and 1 teaspoon apple cider vinegar
1/4 cup fresh lime juice
4 chipotle peppers in adobo sauce, minced
5 cloves garlic, chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1 teaspoon dried cilantro
1 tablespoon dried oregano
1/4 teaspoon ground cloves
3 bay leaves
1 teaspoon brown sugar
Directions
1. Combine beef broth, 1/4 cup apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, salt, cilantro, oregano, and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves.
2. Cook on low for 8 hours to 10 hours.
3. Discard bay leaves. Remove beef and shred using 2 forks. Add 1 teaspoon of apple cider vinegar and return beef to the slow cooker. Cook uncovered on high for 30 minutes to an hour to reduce sauce.