Tender, deeply seasoned, and incredibly versatile, this slow-cooker shredded beef is ideal for tacos, quesadillas, grilled cheese sandwiches, and easy make-ahead meals. A vibrant paste of chipotle, cilantro, lime, garlic, and warm spices gives a chuck roast plenty of flavor, while beer and low, slow cooking make the meat fall-apart tender

Here’s the recipe

A Simple Trick for Leftover Chipotle Peppers

Most recipes call for only one or two chipotle peppers, leaving nearly an entire can behind. Instead of letting those extra peppers go to waste, freeze them.

Line a flat surface or container with parchment paper, spread the chipotle peppers into a single layer, and freeze them. Once frozen, transfer them to a freezer bag. Whenever a recipe calls for a chipotle pepper, you can take out exactly what you need—no thawing an entire container and no waste.

Ingredients

For the chipotle-cilantro mixture

• 1 chipotle pepper from a can
• 4 garlic cloves, peeled
• About ½ cup loosely packed cilantro, torn into smaller pieces
• Oregano
• Ground cloves
• Chili powder
• Ground cumin
• ⅓ cup apple cider vinegar
• Juice of 2 limes

For the beef

• 1 four-pound chuck roast
• 1½ teaspoons kosher salt
• 1 teaspoon black pepper
• 1½ tablespoons avocado or vegetable oil
• 1 cup beer

Make the Chipotle-Cilantro Paste

Place the chipotle pepper, garlic, and cilantro in the Electric Twist & Chop. Process until everything is very finely minced.

Add the oregano, cloves, chili powder, cumin, apple cider vinegar, and lime juice. Pulse again until the mixture resembles a loose paste or thick salsa.

When choosing limes, look for ones with slightly yellow patches. They tend to be especially juicy. Place each lime half cut-side down in a citrus press to extract as much juice as possible.

Prepare and Brown the Beef

If your grocery store doesn’t stock four-pound chuck roasts, ask the butcher to cut one for you. You can also use two smaller pot-roast-style cuts.

Cut the chuck roast into four pieces. Season both sides evenly with the kosher salt and black pepper.

Heat the oil in a 4.5 Qt Stainless Steel Saute Pan over medium-high heat. Add the beef and brown it for about four to five minutes per side. Browning is optional, but it creates a richer, more deeply developed flavor—especially helpful in slow-cooked dishes.

Slow-Cook the Beef

Arrange the browned pieces of beef snugly inside the Home & Away Slow Cooker. Pour the beer over the meat, then spread the chipotle-cilantro mixture evenly across the top.

Remove the Spoon Rest while cooking.  Cover and cook on low for eight hours.

Shred and Serve

When the beef is ready, it should pull apart easily with two forks. Shred all the meat, then return it to the slow cooker and stir it into the flavorful cooking juices. This keeps it moist, warm, and tender until you’re ready to serve.

Keep the Slow Cooker on its warm setting when serving a crowd. You’ll love the built-in spoon rest and lid holder, use it to keep serving utensils nearby and reduce mess.

Serve the beef in tacos, fold it into quesadillas, or use it to make an unforgettable grilled cheese sandwich. Leftovers can also be divided into meal-sized portions and refrigerated or frozen, giving you an easy head start the next time taco night rolls around.

This is the kind of dependable recipe that does most of the work for you—and rewards you with tender, boldly flavored beef that can become several different meals.