Slow Cooker Beef Barbacoa

Ingredients

• 3 ½ pound chuck roast
• ½ cup beef broth
• ½ yellow onion, minced
• 3 chipotle peppers, in the can
• 5 cloves garlic
• ⅓ cup fresh lime juice
• 2 bay leaves
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 2 teaspoons dried oregano
• 2 teaspoons salt, divided
• 1 teaspoon ground cumin
• ½ teaspoon ground black pepper
• ¼ teaspoon ground cloves

Directions

• Cut the chuck roast into large chunks, trimming off any excess fat. Sprinkle with half the salt and pepper.
• Heat a large skillet to medium, add in the olive oil and chunks of beef. Sear all sides, then remove and add the beef to your slow cooker insert.
• While the beef is searing, add the chipotle peppers, garlic, lime juice, apple cider vinegar, oregano, cumin, remaining salt, pepper and cloves to a mini chopper or food processorand mix until puréed.
• Add in the onions and sauté until they are slightly tender.
• Pour in the beef broth to deglaze the pan, scraping up the brown bits of flavor. Pour the onions and broth over the beef. Add in the bay leaves.
• Mix in the chipotle mixture and cook on high heat for 4 hours or low heat for 8 hours.
• If you have the kind of slow cooker insert that can be used on the stove top, then you can do your searing and deglazing in the insert.
• Once the beef is tender and falling apart, remove and discard the bay leaves, and shred the beef using 2 forks. Add the beef back into the sauce and stir so all the beef is well coated.
• I also like to add a squeeze of lime and some fresh chopped cilantro right before serving. This is optional, but highly recommended!