Adapted from Beef Loving Texas — a great site for beef recipes.
Ingredients
- 3-5 lbs. beef round steak or beef roast
- 2 Tbsp. olive oil
- 1/3 cup orange juice
- 1/4 cup lime juice
- 1 cup beef broth
- 3-4 chipotle peppers in adobo sauce, chopped
- 1/4 cup light brown sugar
- 1 tsp. apple cider vinegar
- 2 tsp. Kosher salt
- 5 cloves garlic, minced
- 1 onion, chopped
- 1 Tbsp. cumin
- 2 tsp. oregano
Instructions
- Heat olive oil in a large skillet or Dutch oven on medium-high heat. Sear roast on each side until brown, about 4-5 minutes; transfer to slow cooker.
- In the bowl of a food processor, add orange juice and remaining ingredients. Pulse until blended and a smooth consistency. Pour mixture on top of roast.
- Cover and cook LOW 8-10 hours or HIGH 6-8 hours, or according to manufacturer instructions.
- Carefully remove beef from the cooker. Shred beef and return to the cooker. Cook for an additional 10 minutes on HIGH to absorb additional liquid. Serve with warmed tortillas and desired toppings. We love cilantro, a squeeze of lime, shredded lettuce, salsa, sour cream and cheese!