🥗 Ingredients

- 3 1/2 to 4 lbs chuck roast
- Salt and pepper, for seasoning
- 1/4 cup apple cider vinegar
- 3/4 cup beef broth
- Juice of 1 lime
- 3 chipotle peppers in adobo
- 4 cloves garlic
- 1 onion, roughly chopped
- 2 tsp cumin
- 1 tbsp oregano
- 1 tsp allspice
- 1 tsp ground cloves
- 1 tsp kosher salt

👨‍🍳 Instructions

1. Preheat the oven to 325 F.
2. Add the apple cider vinegar, beef broth, lime juice, chipotle peppers in adobo, garlic, onion, cumin, oregano, allspice, ground cloves, and kosher salt to a blender and blend until smooth.
3. Pat the chuck roast dry and season both sides generously with salt and pepper.
4. Place the chuck roast in a Dutch oven.
5. Pour the marinade over the meat and turn the roast a few times to coat well.
6. Cover and bake for 3 1/2 to 4 hours.
7. Check at 3 1/2 hours and shred with two forks. If it does not shred easily, return to the oven for 30 more minutes.
8. Once tender, shred all the meat and toss with the cooking juices.
9. For crispy edges, broil on high for 3 to 4 minutes.
10. Serve in tacos, quesadillas, bowls, or however you like.