INGREDIENTS
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4- pound beef roast (brisket or chuck roast)
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1 1/2 cups beef broth
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3 or 4 chipotles in adobo sauce
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1 medium onion (cut into 8 chunks)
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2 large cloves garlic
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Juice of 1/2 lime
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2 bay leaves
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1 1/2 tablespoons ground cumin
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1 tablespoon dried oregano
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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1/4 teaspoon ground cloves