Ingredients
Scale
1/2 cup packed fresh cilantro leaves
1/3 cup apple cider vinegar
Juice of 2 limes
1–2 chipotle peppers in adobo sauce
4 garlic cloves
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
1/4 teaspoon ground cloves
1 (4-pound) boneless beef chuck roast, trimmed of excess fat and cut into 6 pieces
Kosher salt and freshly ground black pepper, to taste
1 1/2 tablespoons canola oil
1 cup beer, such as Modelo
Instructions
- Start by making the cilantro mixture. In a food processor, combine the cilantro, vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, chili powder, and a pinch of ground cloves. Blend until smooth, scraping down the sides as needed to get everything evenly incorporated. The aroma should already be incredible.
- Next, season the beef generously with about 1½ teaspoons of salt and 1 teaspoon of black pepper.
- Heat a bit of canola oil in a large skillet over medium-high heat. Working in batches, sear the beef on both sides until browned, about 3 to 4 minutes per side. You’re just building flavor here, so don’t rush the browning step.
- Once all the beef is seared, transfer it to a 6-quart slow cooker. Pour the beer over the top, then spoon in that zesty cilantro mixture. Give it a little stir so everything is coated and ready to soak up the flavor.
- Cover and cook on low for 8 to 9 hours. When it’s done, the beef should be fall-apart tender and infused with deep, smoky flavor.
- Lift the beef out of the slow cooker and shred it using two forks. Return the shredded meat to the pot and stir it back into the juices. Taste and adjust with more salt and pepper if needed, then cover and let it sit for about 30 minutes to fully absorb the flavors.
- Serve warm, tucked into tacos, spooned over rice, or straight from the pot if you just can’t wait.
- Prep Time: 15 minutes
- Cook Time: 8 hours 15 minutes
- Category: Main Dish
- Method: Crockpot
- Cuisine: Mexican
