1chipotle in adobo, finely chopped+ 1 teaspoon of the adobo sauce
1/3cupbeerlight or dark
2Tbsp.freshly squeezed orange juice
1Tbsp.apple cider vinegar
Season the chuck roast generously with salt and pepper. Set on a plate at room temperature as you prepare the other ingredients, upwards of 30 minutes.
Turn a small crockpot to "low" heat.
Heat olive oil in a large saute pan over medium-high heat. Brown the chuck roast on all sides, creating a crispy crust on the exterior. (About 2-3 minutes per side).
Transfer the browned chuck roast to the crockpot.
In the same pan used to cook the chuck roast, add chopped red pepper, onion, and a pinch of salt. Stir to coat the chopped vegetables in the remaining olive oil, and scrape up any browned bits leftover from the chuck roast. Cook 5-7 minutes until tender.
Stir in garlic and seasonings. Cook another 1-2 minutes, then stir in tomato paste and chopped chipotle with adobo sauce. Mix everything well.
Stir in beef broth, beer, orange juice, and apple cider vinegar. Bring pan to a simmer, and simmer 5 minutes. Remove from heat.
Carefully transfer the contents of the pan directly onto the beef in the slow cooker. Cover and cook on "low" for eight hours, or until the beef is very tender and easy to shred.
Shred the beef directly in the slow cooker. Turn the heat down to "keep warm", and allow the shredded beef to soak in the juices in the slow cooker for about 20 minutes before serving.
Serve hot, or store in the refrigerator for up to five days.
For tacos :: place shredded beef in warmed tortillas, then top with crumbled cotija, rosated corn, and fresh cilantro. Or toppings of your choice!
Keyword barbacoa, slow cooker barbacoa, slow cooker shedded beef, small batch barbacoa, small batch shredded beef, spicy shredded beef