7-8 lb boneless beef round bottom roast* slow cooking sauce: 1 1/2 onions, rough chopped 10 +/- cloves garlic 1/2 cup lime juice 1/4 cup cider vinegar three 6 oz can tomato paste two 16 oz jars chipotle salsa one 7.5 oz can chipotle peppers in adobo sauce 1 Tablespoon cumin 1 Tablespoon cinnamon 1 Tablespoon oregano 1 Tablespoon smoked paprika 1 teaspoon ground cloves 1 Tablespoon salt 2 cups beef broth
In a food processor or blender, combine onions, garlic, lime juice, cider vinegar, tomato paste, salsa, chipotle peppers, spices (cumin, cinnamon, oregano, smoked paprika, cloves) and salt. Pulse to a thick, smooth consistency. Add this to a large pot with a tight fitting lid, then add the beef broth, stir to combine, and place the beef roast into the pot. Turn burner onto medium-high, until the liquid comes to a nice, quick simmer, then lower heat and cover. Keep at a low simmer for 6-7 hours, until beef can easily be shredded with a fork. Carefully remove beef from the sauce, and shred using 2 forks. Then, return shredded beef to the sauce and simmer for another 1-2 hours until very tender.
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