Chipotle Barbacoa

Ingredients

• 2 tablespoons vegetable oil
• 2-pound beef chuck roast, trimmed and cut into 4 to 6 pieces
• 1/3 cup apple cider
• 4 chipotle peppers in adobo sauce
• 3 table spoons lime juice
• 4 cloves garlic, peeled, or more to taste
• 4 teaspoons cumin
• 1 serrano chili pepper, chopped
• 1 tablespoon ground cayenne pepper, or more to taste
• 2 ½ teaspoons dried oregano
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon ground cloves
• 1 cup chicken broth
• 1 small onion, finely chopped
• 3 bay leaves

Instructions

• Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Add beef chuck pieces; cook until browned, about 10 seconds per side. Transfer beef to a slow cooker. Combine apple cider, chipotle peppers, line juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and ground cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.
• Stir chicken broth, onion, and bay leaves into the slow cooker.
• Cook on low until beef is fork-tdner,6 to 8 hours. Sherd beef using 2 forks.