This is a super flavorful beef that can be used in tacos, enchiladas, burritos, bowls or on nachos.

INGREDIENTS

• 2-3 lb beef chuck roast
• 2 tbs olive oil
• Salt and pepper
• 1/2 tsp paprika
• 2 tsp chili powder
• 1 tsp cumin
• 1 can chipotle in adobo sauce, chop or mash up the chipotles
• 1 cup beef stock
• 6 cloves garlic, minced
• 2 tbs tomato paste
  

DIRECTIONS

• Trim meat of excess fat
• Combine dry spices ingredients and rub over your beef
• Add 1 tbs olive oil to skillet and sear beef pieces on each side, about 2 min per side over medium heat. (I cut the roast in three pieces rather than searing it whole.)
• Transfer beef to crockpot
• Return to stove and add remaining olive oil, minced garlic and onion to your skillet. Sauté for 1 minute.
• Add beef stock to deglaze your skillet
• Add tomato paste and chipotle in adobo. I use half the can for medium spice level. If you want it mild, then just use one pepper and some of the adobo sauce.
• Cook and stir for two minutes.
• Poor sauce over your meat in the crockpot
• Cover and cook on high for two hours and then on low for 6 hours.
• Transfer the meat to a bowl using a slotted spoon and shred

Note: If you have leftovers, this freezes very well. I would recommend adding some of the extra liquid into any leftovers before freezing.

You can use 1/2 of a small can of tomato sauce if you don’t have paste.