Slow-Cooker Shredded Beef Barbacoa

Ingredients

• 3 lbs beef chuck roast, cut into large chunks
• 3 chipotle peppers in adobo sauce, minced
• 4 cloves garlic, minced
• 1/4 cup lime juice
• 1 cup beef broth
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 2 bay leaves
• Salt and pepper to taste

Instructions

1. 1Season the beef chunks with salt and pepper and place in the slow cooker.
2. 2In a bowl, whisk together the chipotle peppers, garlic, lime juice, beef broth, cumin, and oregano, then pour over the beef.
3. 3Add the bay leaves, cover, and cook on low for 8 hours or on high for 5-6 hours, until the beef shreds easily with a fork.
4. 4Remove the bay leaves and shred the beef directly in the slow cooker using two forks, mixing it with the flavorful cooking liquid.
5. 5Season with additional salt to taste before serving in tacos, burritos, or over rice.

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