3 tablespoons minced seeded Chipotle Chiles in Adobo Sauce
1 tablespoon Adobo Sauce , from can
2 tablespoons Olive Oil
1 tablespoon Honey
1½ teaspoons Ground Cumin
1¼ teaspoons kosher Salt
½ teaspoon Black Pepper
1½ pounds Beef Brisket, trimmed
2 cups sliced White Onions
2 cups sliced Red Bell Pepper
⅓ cup Unsalted Beef Stock
Combine chipotle chiles, adobo sauce, oil, honey, cumin, salt, and black pepper in a small bowl. Rub mixture into brisket, covering all sides.
Combine onion and bell peppers in a 5-6 quart slow cooker coated with cooking spray. Pour beef stock over onion and pepper mixture. Nestle brisket into mixture. Cover and cook on low until brisket is very tender, about 8 hours.
Remove brisket from slow cooker, and shred with 2 forks. Return shredded meat to slow cooker, and toss with vegetables before serving.