I love a good crockpot meal. There are some days I don't want to spend more than 30 minutes in the kitchen because we're out all day, and this is the perfect meal for those times. I put everything in the crockpot, walk out the door and forget about it until that night when I dice some onions, cilantro, avocados, and pull out the corn tortillas and sour cream! It's that easy, and it's so yummy!



1-2 lb chuck roast

4 garlic cloves, crushed

Jar of chipotles in adobo

White or yellow onion, peeled and cut in quarters

Juice of one lime

1 TBSP apple cider vinegar

2 cups beef stock

1/2 T ground cumin

1/2 T oregano

2 tsp kosher salt

1 tsp pepper

1/8 tsp ground cloves


Trim as much of the fat as you can. Place the whole roast into the crockpot. Add quartered onions, crushed garlic cloves, two teaspoons full of chipotle and adobo, apple cider vinegar, lime juice, beef stock, kosher salt, oregano, cumin, pepper, and cloves. Turn cooker on low if you're letting it go all day, or high if you need it in a few (3-4) hours.

When it's fall-apart tender, pull the meat out into a 9 x 13 glass pyrex and shred with two forks. Spread evenly over the bottom of the dish and pour a few ladles of juice from the pot over the meat. Taste and add more salt if desired. Serve with diced onions, cilantro, sour cream, corn tortillas (or whatever else you want!)

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