Slow-Cooker Barbacoa

By carvalhohm

Ingredients

• 3 to 4-lb. beef chuck roast
• 3 bay leaves
• 1 c. cider vinegar
• juice of 2 limes
• 3 chipotle peppers in adobo sauce, drained
• 4 cloves garlic
• 1 T. ground cumin
• 1 T. dried oregano
• 1-1/2 t. salt
• 1-1/2 t. pepper
• 1/2 t. ground cloves
• 1 c. chicken broth
• flour tortillas
• Toppings: shredded Colby Jack cheese, shredded lettuce, guacamole

Details

Servings 8
Adapted from www2.gooseberrypatch.com

Preparation

Step 1

Place roast and bay leaves in a large slow cooker. In a food processor or blender, combine vinegar, lime juice, peppers, garlic and seasonings. Process on high until smooth. Pour vinegar mixture and broth over roast. Cover and cook on low setting for 6 to 8 hours, until roast is fork-tender. Shred beef with 2 forks; return to juices in slow cooker. Serve on tortillas with desired toppings.

Serves 8.