Mexican Shredded Beef

Step 1

Heat the oil in a large skillet over high heat. When the oil is hot, add the beef and sear on all sides.

Step 2

While the beef is searing, add the salsa verde, beef broth, onion, chipotle peppers, garlic, cumin, salt, and pepper to the slow cooker and stir to combine.

Step 3

Transfer the beef to the slow cooker. Spoon some of the salsa verde mixture over the top of the beef.

Step 4

Cover and cook on high for 5 hours or low for 8 hours, until the beef easily shreds with a fork. See note.

Step 5

Shred the beef with two forks and sprinkle with cilantro and lime juice.

Step 6

Serve hot.