Slow-Cooker Chipotle Barbacoa

• Gluten free
• Paleo

• Meat

  • 1 (4 to 6 pound boneless chuck, boneless roast

• Produce

  • 3 Bay leaves
  • 4 Garlic cloves
  • 2 tsp Oregano, dried
  • 1 Yellow onion

• Canned Goods

  • 3/4 cup Chicken broth

• Condiments

  • 3 tbsp Lime juice, fresh

• Baking & Spices

  • 3 tsp Black pepper
  • 3 Chipotle in adobe peppers
  • 1/2 tsp Cloves, ground
  • 4 tsp Salt

• Oils & Vinegars

  • 1/3 cup Apple cider vinegar
  • 2 tbsp Olive oil

• Nuts & Seeds

  • 4 tsp Cumin

Found on thechicsite.com

Description

Ingredients

• 1 (4 to 6 pound) boneless chuck roast
• 4 teaspoons salt
• 3 teaspoons black pepper
• 2 tablespoons olive oil
• 1/3 cup apple cider vinegar
• 4 garlic cloves, minced
• 4 teaspoons cumin
• 2 teaspoons dried oregano
• 1/2 teaspoon ground cloves
• 3/4 cup chicken broth
• 3 tablespoons fresh lime juice
• 3 to 4 chipotle in adobe peppers
• 3 bay leaves
• 1 yellow onion, diced

Directions

• Season both sides of the roast with 2 teaspoons salt and 2 teaspoons black pepper. Set a large pot over medium-high heat with the olive oil. Once hot, add the roast and brown on both sides, about 4 to 5 minutes on each side. Transfer to the bowl of a slow cooker.In a small bowl, whisk together the apple cider vinegar, garlic, remaining salt, remaining black pepper, cumin, oregano, cloves, chicken broth, lime juice, and chipotle peppers. Pour over the beef and add the bay leaves and onion. Cook on low for 8 to 10 hours or on low for 4 to 6 hours. It should be tender and falling apart. Take two forks and shred. Serve on tacos or burritos!