Slow-Cooker Shredded Beef Tacos

1. 1

   Heat a large pot over medium-high heat and add the oil. Season the beef liberally with salt and pepper, then sear in the oil, cooking until browned all over, about 8 minutes. Transfer to a plate.

2. 2

   Add the broth and cook, scraping up any browned bits on the bottom of the pot.

3. 3

   Transfer this broth and the reserved meat to a slow cooker. Add the tomatoes, garlic, chipotle peppers, and cumin and stir to combine. Turn the meat in the tomato mixture to coat.

4. 4

   Slow cook on low for 9 to 10 hours, or until meat is fall-apart-tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.