Slow Cooker Barbacoa Beef

This flavorful meat is deliciously seasoned and cooked low and slow until perfectly tender. Layer it in tortillas with all your favorite toppings for a delicious dinner. Thank you Cooking Classy

3 lb chuck roast
Salt and freshly ground black pepper
2 Tbsp vegetable oil
1 1/4 cups beef broth, divided
3 - 4 chipotle chilies in adobo
6 garlic cloves
1 1/2 Tbsp ground cumin
1 Tbsp dried oregano
1/4 tsp ground cloves
3 bay leaves
1/4 cup fresh lime juice

• Cut roast into 6 portions while removing any large pieces of fat. 
• Heat 1 Tbsp vegetable oil in a skillet.
• Dab roast dry with paper towels, season with salt and pepper (about 1 tsp salt 3/4 tsp pepper). 
• Add 3 pieces to skillet and sear until browned on all sides. 
• Transfer to a slow cooker.
• Add remaining 1 Tbsp vegetable oil to skillet and repeat process with remaining 3 roast pieces. 
• Nestle beef portions side by side in an even layer in slow cooker.
• In a food processor, pulse together chipotle chilies, garlic and 1/4 cup beef broth until well pureed, occasionally stopping and scraping down sides of processor.
• In a 2 cup liquid measuring cup or in a bowl
• Whisk together remaining beef broth with chipotle mixture, cumin, oregano and cloves. 
• Pour mixture over beef in slow cooker, then nestle bay leaves between beef portions.
• Cover and cook on low heat 8 - 9 hours, slow cooking will achieve the most tender results.
• Remove beef from slow cooker (leave broth) and shred. 
• Stir lime juice into broth in slow cooker then return beef to slow cooker 
• Cook on low or warm 20 - 30 minutes longer.
• Strain liquid from beef and serve in tortillas with desired toppings.