2 pounds beef chuck roast, cut in half
Salt and pepper to taste
1½ tablespoons chipotle peppers in adobo sauce
½ cup cilantro, roughly chopped
1 tablespoon minced garlic
½ onion, thinly sliced
1 lime, juiced
½ cup water
Season the beef with salt and pepper. Place in a gallon zip-lock bag.
Add the remaining ingredients.
Seal the bag, being sure to remove as much air as possible.
Gently shake to mix everything together.
Store in the freezer for up to two to three weeks.
To cook:
Remove from freezer the night before cooking. Place the bag in a large bowl or plate, and set in the refrigerator to thaw overnight.
When all the ingredients have completely thawed, empty the bag into a 6-quart slow cooker. Make sure to get everything out, using a spoon or spatula if needed to scrape the bag.
Cover and cook on low for 8 hours, or on high for 4 hours.
Shred and serve as tacos and/or with green onion cilantro rice.