SHREDDED CHIPOTLE BEEF🔥🌶️🥩

Ingredients

• 2.5 lb Chuck Roast (well‑marbled, preferably 2‑3 lb for shredding)
• 1 tsp Salt (Kosher or sea salt)
• 1 tsp Black Pepper (Freshly ground)
• 3 cloves Garlic Cloves (Minced)
• 1 cup Braising Liquid (Blend of chipotle peppers in adobo, beef broth, lime juice, and a pinch of cumin (see video for exact blend))

Instructions

1. Season the Roast

   Pat the chuck roast dry, then rub it evenly with salt, pepper, and minced garlic.

   Time: PT5M

2. Sear the Roast

   Heat the skillet over medium‑high heat, add a thin layer of oil, and sear the roast on each side for about 2 minutes until a deep brown crust forms.

   Time: PT5M

   Temperature: Medium‑high heat

3. Prepare Braising Liquid

   While the meat sears, combine chipotle peppers in adobo, beef broth, lime juice, and a pinch of cumin in the blender. Blend until smooth.

   Time: PT5M

4. Transfer to Slow Cooker

   Place the seared roast into the slow cooker and pour the blended braising liquid over it, ensuring the meat is at least half‑submerged.

   Time: PT2M

5. Slow Cook

   Cover and cook on low for 4 hours, or until the meat is fork‑tender and easily shreds.

   Time: PT4H

6. Shred and Serve

   Remove the roast, let it rest 5 minutes, then shred with two forks. Serve the shredded beef over rice, quinoa, or a salad bowl, and drizzle with any remaining sauce.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

20 g

Fat

15 g

Fiber

3 g