Trim any excess fat off chuck roast and cut meat in 2 inch chunks
Add beef to slow cooker, then add onions, beef broth, lime juice, apple cider vinegar, green chilies, chipotles with adobe sauce, garlic, cumin, oregano, salt, and bay leaves
Stir around all ingredients and close lid and turn slow cooker to low for 6-8 hours or high for 3-4 hours
Open lid and remove beef chunks and put on a cutting board or plate
Take 2 forks and shred the beef
Use a strainer to scoop out any onions, bay leaves, chipotles, and chilies and add beef back to slow cooker and set on warm for 10 minutes
Video
Notes
Chuck roast is the preferred piece of beef for this recipe because the chuck roasts connective tissue melts as the chuck braises and self-bastes the beef, making it very tender.
Trim off any extra chucks of fat before cutting into about 2 inch chunks
It is an option to pan sear the meat about 5 minutes per side. I chose to skip this step, but will try it next time
You can substitute the beef broth for a Mexican beer. I think a lime flavored beer would really give this recipe a nice flavor
The amount of chipotle peppers is up to you. The amount I used doesn't make this recipe spicy. Add a few more chipotles to kick up the spice
If you don't want to shred the beef by hand you can throw the beef into a stand mixer and mix it on low for 30 seconds
I do recommend not skipping the step of putting the meat back in the juice after shredding it. This lets those flavors soak up in every piece of the meat. Let it set for at least 10 minutes with the slow cooker on warm
I do recommend straining out any of the peppers, chilies, and chipotles before adding the shredded beef back in the slow cooker
This is freezer friendly. Freeze in smaller portions in a freezer bag after completely cooled. You can freeze this up to 6 months