Shredded Barbacoa Beef

Apparently this is a copycat recipe for Chipotle's barbacoa beef. I've never eaten at a Chipotle's before, but we made this recipe last week and really loved it! It's a great, flavorful meat that you can use in tacos, enchiladas, nachos, salad...whatever you please!! There's a little kick to it, just the right amount of spicy for me.

Ingredients

• 1 (3 pound) beef chuck roast, cut into 6 to 8 chunks 
• salt and ground black pepper to taste 
• 2 tablespoons vegetable oil 
• 1/2 cup beef broth 
• 1/4 cup apple cider vinegar 
• 1/4 cup fresh lime juice 
• 4 chipotle peppers in adobo sauce, chopped 
• 5 cloves garlic, chopped 
• 1 tablespoon ground cumin 
• 1 tablespoon dried oregano 
• 1/4 teaspoon ground cloves 
• 3 bay leaves 

Directions

Season beef chunks with salt and pepper on all sides. Heat oil in a large skillet over medium-high heat. Add beef in batches; cook until browned, about 1 minute per side. Transfer beef to a slow cooker.

Combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves.

Cook on low until beef is fork-tender, 8 to 10 hours. Discard bay leaves. Remove beef and shred using 2 forks. Return beef to the slow cooker to marinate in the sauce for at least 10 more minutes before serving.