Slow Cooker Mexican Shredded Beef

 Great protein for the Burrito Bowls!

1 3 pound beef chuck roast

1 medium onion, sliced

4 cloves garlic, chopped

1 4 ounce can green chilies

2 chipotles, chopped

1/2 cup beef broth

2 T apple cider vinegar

2 limes, juiced

1 T ground cumin

1 T dried oregano

1 t smoked paprika

Salt and Pepper

1. Layer sliced onion in the bottom of the slow cooker. Season meat with salt and pepper and place on top of onions. Sprinkle chopped garlic around the side of the beef.

2. In a small bowl, add green chilies, chopped chipotle, beef broth, vinegar and lime juice. Whisk and pour over the roast.

3. Sprinkle the top of the roast with the cumin, oregano, smoked paprika, salt and pepper. Place lid on the slow cook and set for 8 hours on low or high for 4 hours.

4. When finished, remove from the slow cooker and shred. Drain off 3/4 of the liquid from the pot. Add shredded beef back into the pot and gently toss with remaining juice.