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Heat a skillet over high heat. Add some oil to coat the skillet. Place the roast on the skillet (carefully as oil can splatter when hot). Sear on both sides for about 2 minutes.
Place the beef roast, onion, chipotle chilies or jalapenos, chili powder, cumin, salt, pepper, and beef broth in a slow cooker.
Cook on low for about 8 hours or on high for about 5 hours or until tender. After the meat is tender, using two forks, shred the beef.
Use in tacos, enchiladas, burritos, tostadas, quesadillas, on salads, etc.
Calories: 257kcal, Carbohydrates: 6g, Protein: 41g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 104mg, Sodium: 864mg, Potassium: 736mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1297IU, Vitamin C: 2mg, Calcium: 57mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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