Slow Cooker Mexican Shredded Beef

Slow Cooker Mexican Shredded Beef 1 3 pound beef chuck roast 1 medium onion, sliced 4 cloves garlic, chopped 1 4 ounce can green chilies 2 chipotles, chopped 1/2 cup beef broth 2 tablespoon apple cider vinegar 2 limes, juiced 1 tablespoon ground cumin 1 tablespoon dried oregano 1/2 teaspoon smoked paprika 1 teaspoon salt 1/2 teaspoon pepper Layer sliced onion in the bottom of the slow cooker. Place chuck roast on top of onions. Sprinkle chopped garlic around the side of the beef. In a small bowl, add green chilies, chopped chipotle, beef broth, vinegar, and lime juice, whisk together then pour over the roast. Sprinkle the top of the roast with cumin, oregano, smoked paprika, salt, and pepper. Place lid on the slow cooker and set the timer to 8 hours for low OR on high for 4 hours. When the roast is done, remove it from the slow cooker and shred using 2 forks. Drain off 3/4 of the liquid from the pot. Add shredded beef back into the pot and gently toss with remaining juice. Serve immediately. ***Can be frozen in a freezer-safe container for up to 3 months. ***Place remaining chipotles in a ziptop bag and freeze for later use.