3 pounds beef brisket or chuck roast, trimmed and cut into 2 inch pieces
¼ cup beef broth
2 medium chipotle chiles in adobo sauce (about 1 tbsp of sauce)
5 garlic cloves, peeled
2 tbsp apple cider vinegar
2 tbsp lime juice
1 tbsp dried oregano
2 tsp ground cumin
2 bay leaf
salt and black pepper to taste
Instructions
In a blender add the beef broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, oregano, cumin and salt and black pepper to taste and blend until smooth.
Place the beef in the slow cooker.
Pour in the beef broth mixture.
Add the bay leaves.
Cover with a lid.
Cook on LOW for 8-10 hours.
Remove the bay leaves.
Shred the meat with two forks and stir to combine.