Meat
• 1.6 lb cross-rib chuck roast
(cut into 3–4 large chunks)
Dry spices
• 1½ tsp kosher salt
• 1 tsp black pepper
• 1½ tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• ½ tsp chili powder
• 1 bay leaf
Wet
• 4 tbsp chipotle peppers in adobo (minced + sauce)
• 1 cup beef broth
• 2 tbsp apple cider vinegar
• Juice of 1 lime (½ during cooking, ½ at end)
• ½ medium onion, sliced
• 3 garlic cloves, smashed
