Slow Cooker Beef Brisket | Just A Pinch Recipes

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 pound(s) beef brisket or chuck roast
• ground himalayan sea salt, as needed
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 4 tablespoon(s) olive oil, or as needed
• 6 large cloves garlic, pressed
• 2 tablespoon(s) chipotle purée
• 1/4 cup(s) freshly squeezed lime juice
• 1 tablespoon(s) chipotle chili pepper
• 1 tablespoon(s) ground cumin
• 1 tablespoon(s) dried mexican oregano (substitute oregano)
• 1 tablespoon(s) brown sugar
• 1 1/2 cup(s) low-sodium beef broth, divided