The chipotle chilies in adobo add subtle smokiness and heat
Ingredients:
1 (3 lb) beef chuck roast (about 3 pounds)
1 (14 1/2 ounce) can petite diced tomatoes
1 (14 ounce) can chicken broth
3 canned chipotle chiles in adobo, minced (optional)
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon oregano
3 large garlic cloves, minced
1 1/2 cups your favorite sweet barbecue sauce
Directions:
1. Place all ingredients in a slow-cooker and cook on low until meat is tender enough to shred, 6 to 8 hours. 2. Remove meat from pot and shred when cool enough to handle. 3. Transfer sauce to large saucepan; reduce to barbecue sauce thickness. 4. Mix sauce with meat on a warm stovetop or in the slow-cooker.
