Without sounding like a broken record, slow cooker/crock pot recipes that are actually good and worth sharing are hard to come by. I am extremely picky about the recipes that I share in general, so when I found a super easy crock pot recipe, that literally hit the table a few hours ago, you better believe it is delicious. The flavor of this beef is so good I could have just eat it alone, without anything else. That’s saying something! I had it over romaine lettuce with pico de gallo, and guac and it was incredible.
I also love the fact that this is a GREAT make a head meal. Since I typically eat leftovers for lunch, this recipe is great to make it all ahead and have a great lunch ready for you.
I have to warn you, the spice factor in this is pretty big. If you are on the mild side, I would suggest using less adobo chilies. For all you spice loving folk-go ahead and enjoy the full spiciness of the following recipe:
3 lbs beef brisket or chuck roast (fat trimmed and cut into large chunks)
1/2 cup beef broth
2 chipolte chilies in adobo sauce (about 3 teaspoons of the sauce)
4 cloves of minced garlic
2 tablespoons apple cider
3 tablespoons lime juice
1 tablespoon dried oregano
2 tsp cumin
1 tsp salt
1 tsp fresh cracked pepper
2 bay leaves
1. Combine the beef broth, chipolte chilies in adobo sauce, minced garlic, apple cider, lime juice, dried oregano, cumin, salt, and fresh cracked pepper in a blender until smooth.
2. Place the beef in a crock pot and pour the sauce over the top. Add the bay leaves and cook on high for 4-6 hours or on low for 8-10 hours.
3. Before serving, remove the bay leaves and shred the beef.
4. Serve over romaine lettuce, rice, or in a tortilla shell.