CrockPot Barbacoa Beef

Ingredients

1 Large White Onion (Peeled And Diced)
4 Cloves Garlic (Peeled And Minced)
2 Teaspoons Minced Fresh Oregano
1 Tablespoon Chipotle Chili Powder
1 Tablespoon Ground Cumin
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
¼ Teaspoon Ground Cloves
2.5 – 3 Pounds Boneless Beef Chuck Roast
2 Cups Low Sodium Beef Broth
¼ Cup Lime Juice
¼ Cup Apple Cider Vinegar
¼ Cup Chopped Fresh Cilantro
3 Whole Bay Leaves

Directions

Place the onion, garlic, and oregano in the bottom of a 6 quart or larger slow cooker.

In a small mixing bowl, combine the chipotle chili powder, cumin, salt, pepper and ground cloves to create a spice rub.
Rub the beef chuck roast with the spice rub on all sides and place in the slow cooker on top of the onions, garlic and oregano.

In a medium mixing bowl, combine together the beef broth, lime juice, apple cider vinegar and fresh cilantro and pour over the the beef in the slow cooker. Add the bay leaves.

Cover and cook on HIGH for 6 to 8 hours or until the meat is fully cooked and is starting to fall apart a little bit.
Remove and discard the bay leaves and shred the beef using two forks.

Use the shredded beef in your favorite Mexican recipes such as tacos, burritos, etc.