Ingredients
1/4 cup lime juice1/4 cup cider vinegar3 chipotle peppers in adobo sauce4 garlic cloves, thinly sliced4 teaspoons ground cumin3 teaspoons dried oregano1-1/2 teaspoons pepper3/4 teaspoon salt1/2 teaspoon ground cloves1 cup reduced-sodium chicken broth1 boneless beef chuck roast (3 to 4 pounds) 3 bay leavesRICE:3 cups water2 cups uncooked jasmine rice, rinsed and drained3 tablespoons butter1-1/2 teaspoons salt1/2 cup minced fresh cilantro2 tablespoons lime juiceOptional: sliced radishes, fresh cilantro leaves and lime wedges
Preparation
Place the first 9 ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.
Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low until meat is tender, 7-9 hours.
Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Remove from heat; gently stir in cilantro and lime juice.
Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with 2 forks; return to slow cooker. Serve with rice and, if desired, radishes, cilantro and limes.
