Mexican BBQ Beef

• 1- 1/2 pound Beef Eye Of Round
• 4 cloves Garlic
• 1/2 whole Medium Spanish Onion, Chopped
• 1/2 Tablespoons Ground Cumin
• 1/4 teaspoons Ground Cloves
• 1/2 teaspoons Oregano
• 2 whole Chipotle Peppers In Adobo
• 1 whole Lime, Juiced
• 1- 1/2 cup Chicken Broth
• 3 whole Bay Leaves
• Salt And Pepper, to taste

1. Trim the meat free of fat.
2. Cut into several large chunks.
3. Season with salt and pepper and place in the bottom of a crock pot.
4. Combine garlic, onion, cumin, cloves, oregano, chipotle peppers, and lime juice in food processor or blender and pulse to a salsa consistency.
5. Top meat in crock pot with the salsa.
6. Add bay leaves.
7. Add 1 cup of the chicken broth.
8. Cook on high for 6 hours or until meat is fork tender.
9. Remove meat to plate and shred.
10. Place shredded meat in a stock pot on the stove, add liquid from crock pot, and add the remaining 1/2 cup of chicken broth.
11. Simmer for 10-15 minutes.
12. Remove bay leaves.
13. Serve on top of rice mixed with chopped cilantro and fresh lime juice.

beef, garlic, spanish onion, ground cumin, ground cloves, oregano, peppers, chicken broth, bay leaves, salt

Taken from tastykitchen.com/recipes/main-courses/mexican-e2809cbbqe2809d-beef/ (may not work)