Beef Barbacoa Superfood tacos

prep time: 15 minutes | Cook time: 8 hrs | Serves 4-6

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4 lbs Chuck Roast or Beef Arm Roast (I buy all my beef from Spring Cut Cattle Co.)

2 tsp salt

1/2 tsp pepper

1 tbsp olive oil

1 cup beef broth

3 chipotle peppers in adobo

6 garlic cloves, peeled

2 tbsp cumin

1 tbsp oregano

2 scoops wellmade restorative balance blend

1/4 cup fresh lime juice

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Cut the roast into 6- 8 large pieces. Heat oil in a large skillet or dutch oven. Season the meat with salt and pepper. Sear the beef on all sides, divide into 2 batches if necessary to not crowd the pan (this is how you get that nice crust).

Meanwhile in a food processor add 1/4 cup beef broth, chipotles, and garlic. Process until smooth.

Add the browned beef to a slow-cooker along with the chipotle mixture. Pour in the remaining broth, cumin, oregano, and Balance. Cook on low for 8 hours.

Remove the beef from the slow-cooker and shred with 2 forks. add the shredded beef back to the slow-cooker with the juices. Stir in the fresh lime juice.

Serve in tortilla shells with all the fixings! Enjoy!