• 2.5 - 3 lbs beef chuck roast
• 3 T apple cidar vinegar
• 2 T minced garlic
• 3 chipotle peppers in adobo, chopped
• 1 white onion, chopped
• 1 lime, juiced
• ½ c beef broth
• 4 t ground cumin
• 2 t dried oregano
• ¼ t ground cloves
• salt to taste

Whisk together all ingredients except the roast. Place roast in crock pot and pour mixture over it.

Cook on low for 6 - 8 hours.

Shred and serve with juice.

Cooking time: 8+ hours

Adapted from Creme de la Crumb.