Chipotle Shredded Beef

• 1 7-oz. can chipotle chiles in adobo sauce
• 1 15-oz. can crushed tomatoes
• 1 tablespoon lime juice
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 2-lb. beef chuck pot roast, fat trimmed
• Salt and pepper
• Corn tortillas, shredded lettuce and Jack cheese, sliced avocado and sour cream, all optional

1. In a blender or food processor, puree chipotle chiles with adobo sauce until smooth. Spoon 2 1/2 Tbsp. into slow cooker; reserve remainder for other uses. Add tomatoes, lime juice, onion and garlic; stir to combine. Season beef with salt and pepper and add to slow cooker.
2. Cover and cook on high until beef is tender enough to shred easily with a fork, about 6 hours. Using two forks, shred meat; spoon into a serving bowl with sauce. Serve beef with warmed corn tortillas, shredded lettuce and cheese, sliced avocado and sour cream, if desired.

tomatoes, lime juice, onion, garlic, beef chuck, salt, tortillas

Taken from www.myrecipes.com/recipe/chipotle-shredded-beef (may not work)