Slow Cooker Birria Bowls

Ingredients

• 1 3/4-lb. boneless chuck roast, trimmed and cut into 1 1/2-in. pieces
• 1 ½ teaspoon kosher salt, divided
• 2 tablespoons canola oil, divided
• 2 tablespoons chopped canned chipotle chiles in adobo sauce (from a 7-oz. can)
• 5 cloves garlic, chopped (1 1/2 Tbsp.)
• 1 red onion, chopped (2 cups), divided
• 1 10-oz. can diced tomatoes with jalapeños and cilantro
• 2 cups long-grain white rice
• 1 tablespoon rice vinegar
• 3 ounces Monterey Jack cheese, finely shredded (about 3/4 cup), divided
• Cilantro leaves, diced avocado, and lime wedges, for serving

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