slow cooker beef brisket

Ingredients

• 2 large dried pasilla-ancho chile pods, stemmed, seeded and soaked
• 2 large guajillo peppers, stemmed, seeded and soaked
• 1 large red onion, roughly chopped
• 4-5 pounds beef brisket or chuck roast
• ground himalayan sea salt, as needed
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 4 tablespoons olive oil, or as needed
• 6 large cloves garlic, pressed
• 2 tablespoons chipotle purée
• 1/4 cup freshly squeezed lime juice
• 1 tablespoon chipotle chili pepper
• 1 tablespoon ground cumin
• 1 tablespoon dried mexican oregano (substitute oregano)
• 1 tablespoon brown sugar
• 1 1/2 cups low-sodium beef broth, divided