Preparation

• Remove the chile stems and shake out most of the seeds. Optional: Toast the chiles in a skillet over medium high heat for 1 minute per side.
• Put the beef broth in a saucepan, bring to a boil, and remove from heat. Add the chiles to the hot beef broth. Let soak for 20 minutes.
• Add the beef broth and chiles to a blender or food processor and add the apple cider vinegar, salt, honey, pepper, cumin, oregano, ginger, cinnamon, garlic, and bay leaves. Blend on low for at least 1 minute. Note: You could also transfer to slow cooker and use an immersion blender.
• Put the beef roast into a slow cooker. Add the diced onion and cans of Rotel tomatoes. Pour the chile mixture from the blender over top and stir it a little. Turn the slow cooker on low for 6 to 8 hours.
• Shred the beef with two forks right in the slow cooker. Serve in bowls with desired toppings or use as a filling for tacos, quesadillas, burritos, or on top of nachos.