Ingredients

The following ingredients have 4 Servings
  • 4 pounds beef chuck roast (cut into 3-inch chunks)
  • 1 onion (diced)
  • 3-4 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 salt
  • 1 teaspoon black pepper
  • ¼ teaspoon ground cloves
  • ¾ cup beef stock
  • 3 bay leaves
  • tortillas
  • diced onion
  • avocado slices
  • chopped cilantro
  • sour cream or cheese (optional)

Instruction

  • Add all of the ingredients, except the bay leaves, to a slow cooker.
  • Use tongs to gently 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 fall apart easily when shredded with a fork. If not, cook it a bit longer.
  • Remove the beef to a cutting board and shred it with two forks.
  • Place the shredded beef back in the slow cooker, give it a stir, and let it simmer in the juices.
  • Use tongs to remove a serving of barbacoa from the slow cooker, top it on a tortilla, and garnish with your favorite Mexican toppings.