INGREDIENTS
6
to 8 lbs chuck roast (boneless , trimmed of excess fat and cut into 2 inch cubes)
1 tbsp
avocado or other high heat oil
6
chipotles in adobo with sauce
1
onion (peeled and roughly chopped)
10 cloves
garlic (peeled and roughly chopped)
1 cup
beef broth
2/3 cup
apple cider vinegar (I use bragg's)
1/2 cup
lime juice
2 tbsp
cumin
2 tbsp
dried oregano
1 tbsp
chili powder
1 tbsp
celtic sea salt
1/2 tsp
ground cloves