In a large skillet, heat oil over medium-high and then sear the roast until brown on all sides. Transfer the meat to a slow cooker and return the skillet to the burner.
Add the onion, garlic, chili powder, cumin, oregano, and cinnamon, stirring often and scraping the bottom of the pan to remove the brown bits. Cook until the onion is translucent, then add the broth. Stir to loosen any remaining bits.
Pour the contents of the skillet into the slow cooker along with the tomatoes and chipotle. Cover and cook on high heat for 3 to 4 hours (or low heat for 6 to 8 hours), or until beef is very tender.
Remove the beef from the slow cooker (it will break apart into big chunks) and shred on a cutting board using 2 forks. Return the meat to the sauce and stir in the extracts and season with salt. Ragu may be made ahead and refrigerated for up to 2 days. To reheat, simmer the sauce in a large saucepan or pot until heated through.
Serve the ragu over prepared vegetable noodles and garnish with cilantro, queso fresco, and limes, if desired.
*Packages of zucchini or squash noodles can be found in the produce aisle of many grocery stores. To make zucchini or squash noodles, spiralize the vegetables with a spiralizer, then cook until just tender in a large sauce pan with oil.
In a large skillet, heat oil over medium-high and then sear the roast until brown on all sides. Transfer the meat to a slow cooker and return the skillet to the burner.
Add the onion, garlic, chili powder, cumin, oregano, and cinnamon, stirring often and scraping the bottom of the pan to remove the brown bits. Cook until the onion is translucent, then add the broth. Stir to loosen any remaining bits.
Pour the contents of the skillet into the slow cooker along with the tomatoes and chipotle. Cover and cook on high heat for 3 to 4 hours (or low heat for 6 to 8 hours), or until beef is very tender.
Remove the beef from the slow cooker (it will break apart into big chunks) and shred on a cutting board using 2 forks. Return the meat to the sauce and stir in the extracts and season with salt. Ragu may be made ahead and refrigerated for up to 2 days. To reheat, simmer the sauce in a large saucepan or pot until heated through.
Serve the ragu over prepared vegetable noodles and garnish with cilantro, queso fresco, and limes, if desired.
*Packages of zucchini or squash noodles can be found in the produce aisle of many grocery stores. To make zucchini or squash noodles, spiralize the vegetables with a spiralizer, then cook until just tender in a large sauce pan with oil.