- 3-4 pound chuck roast, fat trimmed
- 2 tsp kosher salt, divided
- 2 Tbs extra virgin olive oil
- 2 bay leaves
Sauce
- 1/4 cup apple cider vinegar
- 6 cloves garlic
- 4 tsp ground cumin
- 1 Tbs dried oregano
- 1 tsp ground black pepper
- 1/8 tsp ground clove
- 4 chipotle peppers (from a can, packed in adobo sauce)
- 1 tablespoon adobo sauce (from the chipotle pepper can)
- 1 cup chicken broth (or 1 cup water and 1 teaspoon chicken base)
- 1/4 cup fresh lime juice
Directions
- Prepare roast. Trim all visible fat. Cut roast into 8 chunks.
- Sprinkle all sides of cut beef with half of the salt (1 tsp), reserving the remaining 1 tsp. Set aside.
- In a blender or food processor combine the sauce ingredients. Blend until smooth. Set aside.
- Warm a heavy bottomed pot over medium high heat. Add oil. Sear all sides of cut beef.
- Place seared beef into slow cooker. Set slow cooker temperature to high. Pour sauce over top. Add bay leaves.
- Cook for 5-6 hours on high (or 8 hours on low) covered.
- Optional: After about 5 hours (or 7 hours on low), remove meat from slow cooker. Pour liquid from slow cooker into transparent glass bowl or jar. Allow fat to separate.
- Return meat to slow cooker, and pour separated broth over meat. Discard liquid fat.
- Shred beef using two forks to pull it apart. Stir to completely coat in sauce, cover and cook for 1 more hour.
- Serve and enjoy or turn slow cooker to warm until ready to serve.
- To create burrito: Layer pico de gallo, cilantro lime rice and copycat barbacoa meat on a large flour tortilla. Add any other toppings as desired and fold tortilla around the filling.