3 to 4 pounds chuck roast, cut into 6 to 8 chunks
olive oil
1/4 cup red wine
1 large yellow onion, diced
4 cloves garlic, minced
1 can (4-ounces) green chilies
2 chipotles in adobo, diced
1 tablespoon ground cumin
1 tablespoon dried oregano
salt
pepper
½ cup beef broth
2 tablespoons apple cider vinegar
juices from 2 limes
2 bay leaves
1/4 cup chopped fresh cilantro
Season beef on all sides w salt & pepper. Heat olive oil in large skillet and sear meat on all sides. Place meat in slow cooker add 1/4 cup red wine to hot skillet and deglaze pan and simmer a moment and pour over beef. In a bowl combine onions, garlic, green chilies, chipotles, ground cumin, oregano, salt, and pepper then pour over beef. In a small bowl whisk together beef broth, vinegar, and lime juice; pour broth mixture over ingredients in slow cooker and add bay leaves. Cover and cook on LOW for 6 to 8 hours then remove beef from slow cooker and transfer to a cutting board. Using two forks, shred the beef. Transfer shredded beef back into the slow cooker; stir everything together until completely incorporated. Garnish with cilantro and serve over a bed of rice or in soft tortillas with your favorite toppings.