Ingredients:

1 (3 to 5 lb) beef chuck roast

salt and pepper

4 tablespoons olive oil, divided

2 dried guajillo peppers, soaked stemmed and seeded

2 dried ancho peppers, soaked stemmed and seeded

1 chipotle in adobo

3 garlic cloves, minced

1 tablespoon cider vinegar

1 tablespoon brown sugar

1 teaspoon salt

1 teaspoon dried oregano

½ teaspoon ground cinnamon

¼ cup water

Directions:

1. Place dried peppers into a bowl or jar and fill with water until covered. Soak 1 to 4 hours until softened.

2. Season chuck roast with salt and pepper. Heat a large cast iron pot over high heat. Add in 2 tablespoons olive oil. Sear chuck roast on all sides. Once seared, remove pot from heat and set aside.

3. In a blender, add in guajillo peppers, ancho peppers, chipotle, garlic, cider vinegar, brown sugar, salt, oregano, cinnamon, remaining 2 tablespoons olive oil, and water. Blend until smooth, adding more water if necessary, to thin it out enough to blend.

4. Place seasoned chuck roast in a Slow Cooker. Make sauce according to directions and pour over meat. Cook on high 6 hours, or low 8 to 10 hours.

Bon Appetit!