Slow-Cooker Barbacoa

Ingredients

• 3  bay leaves 
• 3 pound beef chuck 
• 1 cup chicken broth 
• 3  chipotle peppers in adobo sauce drained
• 1 cup cider vinegar 
• 1 lb toppings: co y jack cheese shredded
• 8 servings flour tortillas 
• 4 cloves garlic 
• 0.5 teaspoon ground cloves 
• 1 tablespoon ground cumin 
• 2  juice of lime 
• 1 tablespoon oregano dried
• 1.5 teaspoons pepper 
• 1.5 teaspoons salt 

Equipment

• food processor
• blender
• slow cooker

Directions

1. Place roast and bay leaves in a large slow cooker. In a food processor or blender, combine vinegar, lime juice, peppers, garlic and seasonings. Process on high until smooth.
2. Pour vinegar mixture and broth over roast. Cover and cook on low setting for 6 to 8 hours, until roast is fork-tender. Shred beef with 2 forks; return to juices in slow cooker.
3. Serve on tortillas with desired toppings.