Ingredients
Scale
- 1 pound beef chuck roast
- Pink salt
- Freshly ground black pepper
- 4 chipotle peppers in adobo sauce
- 1 (6-ounce) can green jalapeno chilies
- 2 tablespoons apple cider vinegar
- 1/2 cup beef broth
Instructions
- Season the beef chuck roast on both sides with pink salt and pepper. Put the roast in the slow cooker.
- In a food processor (or blender), combine the chipotle peppers and their adobo sauce, Jalapenos and apple cider vinegar, and pulse until smooth. Add the beef broth and pulse a few more times. Pour the mixture over the top of the roast.
- Cover and cook on low for 8 hours
- Transfer the beef to a cutting board and use two forks to shred the meat.
- Serve hot.
