Slow Cooker Birria Bowls

 From a magazine I read on the plane on the way home from Mexico

2 pound boneless chuck roast cut into pieces

2 Tbsp chipotle in adobo (from the can)

5 cloves of garlic, chopped

1 red onion, chopped

1 10oz can tomatoes with jalpenos and cilantro

1 Tbsp rice vinegar

shredded Monterey Jack cheese

Cilantro, avocado, lime wedges for serving

Season roast with salt, brown on all sides.  (remove from pan and set aside)  Cook chilies, garlic and onion, until onion begins to brown.  Add tomatoes and 1 1/2 cups water.  Add the meat back in and cook in slow cooker on low for 6 hours.  Shred with a fork, add the rice and season with salt.

Serve on rice.