- 3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
- 4 cloves garlic, minced
- 2 chiptoles in adobo sauce, chopped (or more to taste)
- 1 (4-ounce) can chopped green chiles
- 1 small white onion, finely chopped (about 1 cup)
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 3 bay leaves
- 1 Tablespoon ground cumin
- 1 Tablespoon oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 tsp ground cloves
- 1/2 cup beef broth or water
- Combine all ingredients in the bowl of a slow cooker.
- Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 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 an extra 10 minutes. Remove the bay leaves.
- Use a pair of tongs or a slotted spoon to serve the barbacoa beef.
- If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.
Gooseberries Fresh Food Market