Chipotle Barbacoa

Ingredients

• 2 tablespoons vegetable oil
• 1 (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 tablespoons lime juice
• 4 cloves garlic, peeled, or more to taste
• 4 teaspoons cumin
• 1 serrano chile pepper, chopped (optional)
• 1 tablespoon ground cayenne pepper, or more to taste (optional)
• 2 1/2 teaspoons dried oregano
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 cup chicken broth
• 1 small onion, finely chopped
• 3 bay leaves

Directions

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, lime 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-tender, 6 to 8 hours. Shred beef using 2 forks.