INGREDIENTS
5
chipotle chilies
1 tbsp
adobo sauce
6 jumbos
garlic cloves
1 cup
beef broth
1/4 cup
red wine vinegar
1/4 cup
lime juice
2 tbsp
mexican oregano
1 tbsp
ground cumin
1/4 tsp
ground cloves
1 tsp
kosher salt
1 tsp
freshly cracked pepper
2 tbsp
rice bran oil
4 lb
chuck roast
1 serving
sprinkle of kosher salt on beef
1 serving
sprinkle of freshly cracked pepper on beef
2 larges
bay leaves