Crockpot Chipotle Barbacoa Bowls
This chipotle barbacoa meat has a deep, rich flavor that goes with anything. It is wonderful wrapped in a warm tortilla, on top of a bed of lettuce, or next to a pile of mashed potatoes.
- 3 lbs chuck roast cut in 2 inch pieces
- 1 finely diced onion
- 4 minced garlic cloves
- 2 chipotles in adobo sauce or more for spicier meat
- 1/4 cup lime juice
- 2 Tbsp apple cider vinegar
- 3 bay leaves
- 1 Tbsp oregano
- 1 Tbsp cumin
- 2 tsp salt
- 1 tsp pepper
- 1/4 tsp ground cloves
- 1/2 cup beef broth
Cut up chuck roast into 2 inch pieces and put into the crockpot.
Add the onion, garlic, and chipotles.
Pour in the lime juice and vinegar.
Add all the spices and mix together.
Set crockpot on low for 6-8 hours or on high for 3-4 hours.
Shred the beef and let it marinate in it's juices for 10 minutes.
Serve over lettuce or in a tortilla.