Slow Cooker Barbacoa Brisket

• 1 tablespoon finely chopped fresh oregano
• 1 tablespoon dark brown sugar
• 2 tablespoons olive oil
• 1 tablespoon minced chipotle chiles in adobo sauce
• 1 tablespoon adobo sauce
• 1 teaspoon ground cumin
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 garlic cloves, grated
• 1 pound trimmed beef brisket
• 2 medium tomatoes, chopped (about 2 cups)
• 1/2 medium onion, chopped (about 1 cup)
• 1 red bell pepper, chopped (about 1 cup)
• 1 jalapeno pepper, seeded and chopped

1. Combine first 9 ingredients (through garlic) in a medium bowl, stirring well to combine. Rub mixture into brisket.
2. Arrange tomatoes, onion, bell pepper, and jalapeno in the bottom of a 6-quart slow cooker. Place the brisket on top of vegetables, and drizzle any remaining spice mixture over brisket and vegetables. Cover and cook on LOW for 8 hours.
3. Remove the brisket from the slow cooker, and shred meat with 2 forks. Return brisket to cooker, and toss with the vegetables.

fresh oregano, brown sugar, olive oil, chipotle chiles, adobo sauce, ground cumin, kosher salt, freshly ground black pepper, garlic, beef brisket, tomatoes, onion, red bell pepper, pepper

Taken from www.myrecipes.com/recipe/slow-cooker-barbacoa-brisket (may not work)