Barbacoa Slow Cooker

Ingredients:

• 4 pounds beef chuck roast, cut into 3-inch chunks
• 1 yellow onion, diced
• 3 to 4 chipotles in adobo sauce, finely diced
• 5 garlic cloves, minced
• ¼ cup fresh lime juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon ground cumin
• ½ tablespoon dried oregano
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• ¼ teaspoon ground cloves
• ¾ cup beef stock
• 3 bay leaves

Instructions:  

• Add all of the ingredients, except the bay leaves, to the bowl of a slow cooker.
• Use tongs to gently toss and mix it all together. Then add the bay leaves, and cover. Cook on low for 8 to 9 hours, or on high for 4 to 5 hours. The beef should be tender and fall apart easily when shredded with a fork. If it doesn’t shred easily, cook it a bit longer.
• Remove the beef to a cutting board and use two forks to shred it.
• Place the shredded beef back in the slow cooker, give it a stir, and let it absorb the juices.
• Serve the barbacoa straight from the slow cooker, or add it to a plate and garnish with chopped cilantro and lime wedges.