INGREDIENTS
2
Bay leaves
2
Chipotle peppers
6 cloves
Garlic
1
Onion, medium
1 tbsp
Oregano, dried
1 cup
Beef broth
1 tbsp
Tomato paste
1/4 cup
Lime juice
1/2 tsp
Cloves, ground
1
Salt and pepper
3 tbsp
Apple cider vinegar
1 tbsp
Oil
4 tsp
Cumin, ground
2 ½ pounds chuck or round bottom roast (trimmed of excess fat)