Smoky Beef Tacos

Smoky Beef Tacos (This is the original recipe, but I tweaked it a bit)

Prep: 15 minutes Total: 2 3/4 hours or 7-8 hours in crockpot

Ingredients
Serves 8.

2 to 3 tablespoons chopped canned chipotle chiles in adobo (but I used diced green chiles instead)
1/2 cup ketchup
8 garlic cloves, chopped
2 teaspoons dried oregano
Coarse salt and ground pepper
1 boneless beef chuck roast (about 3 pounds), excess fat trimmed
16 corn tortillas (6-inch), lightly toasted

Directions
Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper. (I used the crockpot on low for the day instead)
Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.
Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.

This recipe was EXCELLENT on soft tacos!