· 2 tablespoons vegetable oil· 1 (2 pound) beef chuck roast, trimmed and cut into 4 to 6 pieces· ⅓ cup apple cider· 4 peppers chipotle peppers in adobo sauce· 3 tablespoons lime juice· 4 cloves garlic, peeled, or more to taste· 4 teaspoons cumin· 1 serrano chile pepper, chopped· 1 tablespoon ground cayenne pepper, or more to taste· 2 ½ teaspoons dried oregano· 1 teaspoon ground black pepper· 1 teaspoon garlic powder· ½ teaspoon salt· ½ teaspoon ground cloves· 1 cup chicken broth· 1 small onion, finely chopped· 3 leaf (blank)s bay leaves
Step 1Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Add beef chuck pieces; cook until browned, about 10 seconds per side. Transfer beef to a slow cooker.Step 2Combine apple cider, chipotle peppers, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and ground cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.Step 3Stir chicken broth, onion, and bay leaves into the slow cooker.Step 4Cook on Low until beef is fork-tender, 6 to 8 hours. Shred beef using 2 forks.