Serves 6

Prep time 10 mins

Cook time 4 1/2 hours on LOW or 7 1/2 hours on HIGH


1 medium onion, thinly sliced

6 cloves garlic, thinly sliced

4 chipotle chilies in adobo, coarsely chopped

1/4 cup Contadina® Tomato Paste

1 Tbsp. cumin

2 tsp. dried oregano

1/4 tsp. cinnamon

3 lb. chuck roast, cut into quarters

2 tsp. salt

2 Tbsp. vegetable oil

2 cups College Inn® Beef Bone Broth

1/4 cup apple cider vinegar

1 head Romaine or leaf (butter) lettuce, separated into leaves

Topping Options: Lime, avocado, radish, Fresno chile, cilantro


  1. Stir together onion, garlic, chipotle, tomato paste, cumin, oregano and cinnamon in a 6-qt. slow cooker.

  2. Season beef with salt. Heat oil in a large skillet over medium-high heat. Add beef in 2 batches and brown all sides, about 5 minutes per batch. Add beef to slow cooker. Discard fat from skillet and add broth and vinegar; bring to a simmer over high heat. Cook about 8 to 10 minutes, stirring to loosen browned bits from bottom of skillet, until liquid has reduced by half (1 cup). Add reduced broth to beef in slow cooker. Cover and cook 7 to 8 hours on LOW or 4 to 5 hours on HIGH. 

  3. Remove lid; shred beef with two forks. Let rest about 20 minutes for meat to absorb some of the liquid. Serve in lettuce leaves with toppings, as desired.

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