Ingredients

• 2 tablespoon Apple cider vinegar
• 2 tablespoon Lime juice
• 1 tablespoon Dried oregano
• 3 pound Beef brisket or chuck roast, trimmed and cut into 2 inch chunks
• 0.5 cup Beef broth
• 2 Chipotle chilies in adobo
• 5 clove Garlic, minced
• 2 teaspoon Cumin
• 2 teaspoon Sea salt
• 1 teaspoon Black pepper
• 0.5 teaspoon Ground cloves
• 2 Bay leaf, whole

Steps

1. Combine the broth, chipotle chilies in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves).
2. Puree until smooth.
3. Place the beef chunks in the slow cooker.
4. Pour the pureed mixture from the blender on top.
5. Add the whole bay leaves.
6. Cook for 4-6 hours on high or 8-10 hours on low, until the beef is fall-apart tender.
7. Remove the bay leaves.
8. Shred the meat using two forks and stir into the juices.
9. Cover and rest for 5-10 minutes to allow the beef to absorb even more flavor.
10. Use a slotted spoon to serve.