Ingredients
3lbsbeef chuck roast,fat trimmed, cut into 2-inch chunks
4garlic cloves,minced
2chipotles in adobo sauce,chopped
4ozgreen chiles,(1 can) diced
1small white onion,finely chopped
¼cupfresh lime juice
2tbspapple cider vinegar
3bay leaves
1tbspground cumin
1tbspMexican oregano,dried or standard dried oregano
2tspfine sea salt
1tspfreshly-ground black pepper
¼tspground cloves
½cupbeef stock or water
Preparation
Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on Low for about 6 to 8 hours, or on High for about 3 to 4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for about 10 minutes. Remove the bay leaves. Use a pair of tongs or a slotted spoon to serve the barbacoa beef and enjoy!
