1boneless beef chuck roast,about 3 pounds, trimmed of fat
3Tbspchipotle chiles in adobo,chopped
2tspsalt,plus more to taste
1/4tsppepper,plus more to taste
10+Tortillas (quantity will depend on size)
sour cream for topping, if desired
cilantro leaves, for garnish(optional)
For the Honey-Lime Broccoli Slaw
2Tbspmayo or miracle whip
2 Tbspsour cream or plain Greek yogurt
4 cupsbroccoli slaw*
Preheat oven to 350 degrees F. Cut beef into 3 inch cubes and season with salt and pepper on all sides.
Heat a small amount olive oil in a Dutch oven or very large skillet and sear beef well on all sides.
In a medium bowl, stir together chiles, ketchup, 1 cup water, garlic, oregano, salt, and pepper. Pour mixture over beef in Dutch oven and cover.
Cook for 30 minutes, then remove from oven, remove lid and flip the pieces of beef. Return to the oven (uncovered) and cook an additional 1 ½ hours, turning meat about every 30 minutes.
Remove from oven and shred beef with two forks, or in a stand mixer using the paddle attachment, then return to the cooking liquid, if desired.
Slow Cooker directions:
Heat a small amount olive oil in a Dutch oven or very large skillet. Season beef with salt and pepper, and sear beef well on both sides. Transfer to a slow cooker.
In a medium bowl,combine chiles, ketchup, 1 cup water, garlic, oregano, salt, and pepper. Pour over beef and cook for 4 hours on high OR 7-8 hours on low, until fork tender and easy to shred with a fork.
Shred in the slow cooker with a fork, or remove and shred in a stand mixer using the paddle attachment, and return to the slow cooker to mix with the cooking liquid, if desired.
Warm tortillas and top with sour cream (if using), shredded beef, and broccoli slaw and cilantro, if desired.
*You can use regular slaw if you prefer, I just feel like broccoli slaw holds up better to the sauce.