2 T EVOO
2 lb beef roast
2 tsp chili powder
1 tsp cumin
½ tsp smoked paprika
1 c beef stock
2 T tomato paste
1 chipotle pepper in adobo sauce, minced
½ lg sweet onion, diced
4 cloves garlic, minced
Whisk together the chili powder, cumin and smoked paprika in a small bowl. Rub spice mix into the beef, covering each side evenly.
Heat oil in large skillet. Sear each side of beef until browned. Transfer to crock pot.
To the skillet add the beef stock to deglaze, scrapping up all browned bits from the bottom of the pan. Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for 3-5 minutes until the sauce has reduced and thickened slightly.
Add the diced onion and minced garlic on top of the beef. Pour the sauce over the beef, onions and garlic in the crock pot. Cover and cook on LOW for 6-8 hours. Shred the beef. Serve on flour tortillas topped with your favorite toppings.