• 2 lb boneless beef roast (or chuck roast, fat trimmed if needed)
• 1 Tbsp ground cumin
• 1 Tbsp dried oregano
• 1/2 tsp sea salt
• 1 tsp black pepper
• 1/4 tsp cayenne red pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1-2 chipotle chiles in adobo (chopped, adjust to your level of kick)
• 2 Tbsp apple cider vinegar
• 2 Tbsp lime juice (juice from 2 limes)

Place beef in slow cooker.  Top with remaining ingredients, and then pour 1/2 cup of water around the base of the beef.  Cook on low for 8-10 hours.

• 4 cups cooked brown rice
• 1 red bell pepper (sliced, or orange or yellow bell pepper)
• 1/2 cup fresh cilantro (chopped)
• 2 jalapenos (sliced)
• 1 cup salsa (of your choice)

Use 2 forks to shred the beef while it is still in the slow cooker and stir to combine with the juices. Serve with any or all of these toppings.  Feel free to serve with rice, in a taco, or as a salad on your favorite greens.