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Slow Cooker Barbacoa

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Prep Time 45 minutes
Cook Time 8 hours
Total Time 8 hours 45 minutes

Ingredients
  

  • ~4# Chuck Roast Beef Cheeks are traditional if you can find them
  • Salt & Pepper to taste
  • Olive oil
  • 5 chipotle chilies
  • ½ cup cider vinegar
  • 3 limes juiced (~½ cup)
  • 5 garlic cloves
  • 1 Tbsp cumin
  • 1 Tbsp oregano
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp ground cloves
  • ½ cup beef broth
  • 1 onion quartered and skinned
  • 4 Bay leaves

Instructions
 

  • Cut the chuck roast into 8-12 chunks; put into a large bowl, salt generously and toss.
  • Sear all of the pieces of beef in the skillet, 3 minutes a side. Do not touch before 3 minutes.
  • As the beef finishes, place it in your slow cooker.
  • To make your adobo sauce, add the lime juice, vinegar, five cloves of garlic, chipotles, and seasonings to your blender. Mix until smooth and pour over the meat.
  • Add your beef broth to the blender to clean off the sides and then add this to the beef.
  • Nestle the beef into the crock pot to cover it with sauce as much as possible.
  • Add your bay leaves on top of the beef.
  • Cut your onion in quarters and place on top of the beef.
  • Cook on low for 8-12 hours, or high for 4-8 hours.
  • Check your beef and make sure it’s fall apart tender, cook another ½ hour if it’s not.
  • Remove the onion and bay leaves and shred the meat in the slow cooker.
  • Serve on tortillas or over rice with salsa verde