Slow Cooker Shredded Beef Tacos

Ingredients

• 2 pounds beef chuck roast
• 1 tablespoon oil
• salt and pepper for seasoning
• 1 (15 ounce) can beef broth
• 1 yellow onion, chopped
• 1/2 tablespoon cumin
• 2 garlic cloves, minced
• 1 tablespoon salt
• 4 chipotle peppers in adobo sauce, chopped plus additional adobo sauce
• 2 whole limes, juiced
• 2 bay leaves
• 1/2 cup cilantro, chopped
• 2 avocados, sliced
• 1/2 cup crema
• 1/2 cup cotija cheese
• tortillas

Instructions

1. Season the beef with salt and pepper.
2. In a medium size pan, heat oil over medium high heat. Sear both sides of the beef for 2 minutes. Remove and set aside.
3. In a medium size bowl, stir together broth, onions, cumin, garlic, salt, chipotle peppers, lime juice, and bay leaves.
4. Transfer beef to a slow cooker. Pour the beef broth mixture over the meat.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
6. Shred beef with two forks.
7. Serve beef in warmed tortillas topped with cilantro, avocado, crema, and cotija cheese.