Smoky Chipotle Shredded Beef Tacos

• 3 pounds Boneless Beef Chuck Roast
• 2 Tablespoons Canned Chipotle Chilies In Adobo
• 1/2 cups Ketchup
• 1 cup Water
• 8 cloves Garlic, Chopped
• 2 teaspoons Oregano
• 2 teaspoons Salt
• 1/4 teaspoons Pepper
• 16 whole Flour Tortillas

1. 1.
2. Preheat oven to 350 F. In a heavy pot with a tight-fitting lid, stir together chilis (whole if you want it less spicy, chopped if you prefer it spicier), ketchup, water, garlic, oregano, salt and pepper.
3. 2.
4. Cut beef into pieces, trimming the fat.
5. Add to the pot and turn to coat.
6. Cover and bring to a boil, then transfer the pot to the oven.
7. Bake, covered, until beef is fork tender, about 2 1/2 to 3 hours.
8. 3.
9. Transfer beef to a bowl.
10. With a large spoon, skim off and discard the fat from the liquid.
11. Shred beef with two forks and moisten with cooking liquid.
12. The shredded beef should be served on warmed flour tortillas with Monterey jack cheese, fresh chopped tomatoes, sliced avocado and sour cream.

boneless beef chuck roast, chilies, ketchup, water, garlic, oregano, salt, pepper, flour tortillas

Taken from tastykitchen.com/recipes/main-courses/smoky-chipotle-shredded-beef-tacos/ (may not work)