Beef, Mexican


1⁄3 cup apple cider vinegar

4 teaspoons minced garlic cloves

4 teaspoons cumin

2 teaspoons oregano

1 teaspoon ground black pepper

1 teaspoon salt

1⁄2 teaspoon ground cloves

2 tablespoons vegetable oil

3⁄4 cup chicken broth

3 bay leaves

3 tablespoons lime juice

3-4 chipotle chiles in adobo

4-5 lbs chuck roast


To make the adobo sauce combine vinegar, lime juice, chipotles, garlic, cumin, oregano, black pepper, salt and cloves in a blender, Bullet or processor on high speed until smooth.

Remove most of the fat from the roast. Pour oil into a frying pan and sear all sides of roast on medium-high heat until well-browned.

Place meat into slow cooker and pour adobo sauce over meat.
Pour in the chicken broth and add bay leaves on top.
Cook on low heat 8 hours or on low all night.

While still in the Crockpot, shred the meat with two forks.
Pour off juices, chill & remove fat.
Return juices to shredded Barbacoa, warm and serve in enchiladas, tacos or burrito bowl.