Steps:
- In a blender combine the garlic, adobo peppers, ground cloves, ground cumin, lemon juice, apple cider vinegar, oregano, and beef broth. Blend it well and set it aside.
- Heat a pan on medium high with some oil.
- Sear the trimmed and cut chuck roast pieces until brown on all sides.
- Take the beef and place it in a slow cooker. TIP: Do not use the oil and drippings from the pan, be sure to discard it.
- Pour the blender ingredients into the slow cooker and mix well with the seared beef.
- Set the slow cooker to 4 hours high or 8 hours low. If you are using an Instant Pot, set it on slow cook for 4 hours.
- Once the time is up, take the beef chunks out onto a cutting board and shred.
- Place the shredded beef back into the slow cooker so it absorbs more of the juice.
- Let it marinate for an additional 30 minutes or more.
- Before serving, drain the shredded beef in a colander or use a skimmer to place it into a serving bowl.
- Toss with cilantro and serve!
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