Cut the chuck roast into large chunks (2–3 inches) for faster cooking.
Season with salt, pepper, cumin, oregano, and paprika.
Blend the sauce
In a blender or food processor, combine garlic, chipotle peppers, adobo sauce, lime juice, and beef broth. Blend until smooth.
Cook in slow cooker
Place beef in slow cooker and pour the sauce over it. Add bay leaves.
Cover and cook on low for 8–10 hours or high for 4–5 hours, until beef is tender and easily shredded.
Shred the beef
Remove bay leaves. Shred beef using two forks and mix with the sauce in the slow cooker.
Serve
Serve in tacos, burritos, bowls, or over rice. Top with onions, cilantro, avocado, or lime wedges.
🌟 Tips
Extra flavor: Sear the beef in a skillet before slow cooking for deeper flavor.
Spice level: Add more chipotle peppers or a dash of cayenne for extra heat.
Storage: Keeps in the fridge up to 4 days and freezes well for 2–3 months.
Ashley, I can also give you a quick stovetop version of Barbacoa Beef that’s ready in about an hour while keeping the same tender, flavorful texture. Do you want me to share that?
