Ingredients
1 beef rump or bottom round roast (3 pounds) 1/2 cup minced fresh cilantro1/3 cup tomato paste8 garlic cloves, minced2 tablespoons chipotle peppers in adobo sauce plus 1 tablespoon sauce2 tablespoons cider vinegar4 teaspoons ground cumin1 tablespoon brown sugar1-1/2 teaspoons salt1 teaspoon pepper1 cup beef stock1 cup beer or additional stock16 corn tortillas (6 inches)Pico de galloOptional toppings: Lime wedges, queso fresco and additional cilantro
Preparation
Cut roast in half. Mix next 9 ingredients; rub over roast. Place in a 5-qt. slow cooker. Add stock and beer. Cook, covered, until meat is tender, 6-8 hours.
Remove roast; shred with 2 forks. Reserve 3 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Return beef and reserved juices to slow cooker; heat through.
Serve with tortillas and pico de gallo. If desired, serve with lime wedges, queso fresco and additional cilantro.
