Ingredients:

1 (3-5 lb) beef chuck roast trimmed of excess fat, cut into 8-10 pieces

1 tablespoon olive oil

1/2 cup mild red enchilada sauce

2 4 oz. cans mild chopped green chiles

2 chipotles in adobo sauce (more or less to taste) minced (approx. 2 tablespoons)

2 tablespoons lime juice

2 tablespoons apple cider vinegar

2 tablespoons brown sugar

1 tablespoon Worcestershire

1-3 teaspoons liquid smoke (depending on how "smoky" you like it)

1 tbs each ground cumin, dried oregano

2 teaspoons salt

1 tsp each garlic powder, onion powder

1/2 tsp each chili powder, smoked paprika

1/4 tsp each ground cloves, ground cinnamon

2 bay leaves

Directions:

1. Heat one tablespoon olive oil in a large skillet over medium high heat. Once very hot, add cubed beef and sear on all sides.

2. Transfer beef to a 6 qt (or larger) Crock Pot along with all remaining ingredients. Stir to combine. Cover and cook on high for 3 1/2 - 4 1/2 hours or on low for 6-8 hours, or until the beef shreds easily with a fork.

3. Remove beef to a cutting board (do not discard juices in Crock Pot), shred, and add back to Crock Pot and toss with Crock Pot juices. Cook on low for 20 minutes for beef to absorb juices. Add additional hot sauce, lime juice or brown sugar to taste.

4. Remove beef with a pair of tongs to serving bowl or strain in colander so tacos, etc. don’t get soggy. If you would like “saucier” beef, add additional enchilada sauce.

Bon Appetit!