Chipotle Barbacoa

• 2 tablespoons vegetable oil
• 1 (2 pound) beef chuck roast, trimmed and cut into 4 to 6 pieces
• 1/3 cup apple cider
• 4 chipotle peppers in adobo sauce
• 3 tablespoons lime juice
• 4 cloves garlic, peeled, or more to taste
• 4 teaspoons cumin
• 1 serrano chile pepper, chopped (optional)
• 1 tablespoon ground cayenne pepper, or more to taste (optional)
• 2 1/2 teaspoons dried oregano
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 cup chicken broth
• 1 small onion, finely chopped
• 3 bay leaves

1. Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Add beef chuck pieces; cook until browned, about 10 seconds per side. Transfer beef to a slow cooker.
2. Combine apple cider, chipotle peppers, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and ground cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.
3. Stir chicken broth, onion, and bay leaves into the slow cooker.
4. Cook on Low until beef is fork-tender, 6 to 8 hours. Shred beef using 2 forks.

vegetable oil, beef chuck roast, apple cider, peppers, lime juice, garlic, cumin, serrano chile pepper, ground cayenne pepper, oregano, ground black pepper, garlic, salt, ground cloves, chicken broth, onion, bay leaves

Taken from www.allrecipes.com/recipe/246836/chipotle-barbacoa/ (may not work)