Michelle'S Mexican Barbacoa

• 3 lbs. chuck roast (cut into large chunks)
• 1/2 white onion, coarsely chopped
• 1 clove garlic
• 1 bay leaf
• 1 T dried oregano
• 2 tsp. ground cumin
• 1 dried ancho chile, torn into pieces, seeds discarded
• 1 chipotle pepper in adobo sauce (from can)
• 1 14 oz. can of diced or stewed tomatoes
• 1/2 c. red wine vinegar
• salt & pepper

1. Place all ingredients in a slow cooker in the order listed, except the salt.
2. Cook on low for 6-8 hours.
3. Remove meat and shred with two forks.
4. Discard bay leaf
5. Pour 1/2 sauce from crock pot into a blender with solids, discard the rest of the sauce unless you want your barbacoa to be more soupy.
6. Puree ingredients in the blender just until blended, about 20 seconds.
7. Put meat back into crock pot and pour sauce over it, cover and keep warm.
8. Serve with lime, cilantro, onion and tortillas... yumm!

chuck roast, white onion, clove garlic, bay leaf, t, ground cumin, ancho chile, pepper, tomatoes, red wine vinegar, salt

Taken from www.epicurious.com/recipes/member/views/michelles-mexican-barbacoa-1276228 (may not work)