I've been on a bit of a crockpot trend lately! Its so nice to know you have dinner cooking away while you are at work. Even though this day I was home sick from work, I felt good enough to get up and throw this together in the am since it was so easy (and I knew the beef needed to be cooked before it went bad). Oh my gosh were these tacos so good. The beef had so much flavor and was perfectly tender. You can use whatever toppings on your tacos & we even used leftovers for nachos another night. I think I used a 2 1/2 pound roast and ended up freezing a ziplock baggie with the leftovers for another time since it made so much.
via the Kitchn
yields over 8 tacos
2-3 pound beef roast (you can use whatever kind you wish, mine was around $13 I believe)
5-6 chipotle peppers (from a can) plus half the adobo sauce it sits in (use less if you don't want spicy, but it wasn't too bad)
1/2 bunch cilantro, chopped
1/2 red onion, peeled and cut into large chunks
1/2 head garlic, peeled and cloves smashed
1 tablespoon kosher salt
Juice of 2 limes
1/4 cup cider vinegar
1 can beef broth + 1/2 can water
Fixings as desired (we used):
diced red onion
Stir together chipotle peppers and sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar in the insert of a slow cooker. Place the beef on top of this mixture. Add broth & water and put the lid on. Cook on low for 7-8 hours. Once finished, turn crock pot to WARM and let sit until ready to eat. Shred beef with two forks in the sauce. Serve with tortillas and other toppings as desired.