Barbacoa-Style Shredded Beef

• 1 (3 pound) beef chuck roast, cut into 6 to 8 chunks
• salt and ground black pepper to taste
• 2 tablespoons vegetable oil
• 1/2 cup beef broth
• 1/4 cup apple cider vinegar
• 1/4 cup fresh lime juice
• 4 chipotle peppers in adobo sauce, chopped
• 5 cloves garlic, chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1/4 teaspoon ground cloves
• 3 bay leaves

1. Season beef chunks with salt and pepper on all sides.
2. Heat oil in a large skillet over medium-high heat. Add beef in batches; cook until browned, about 1 minute per side. Transfer beef to a slow cooker.
3. Combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves.
4. Cook on Low until beef is fork-tender, 8 to 10 hours.
5. Discard bay leaves. Remove beef and shred using 2 forks. Return beef to the slow cooker to marinate in the sauce for at least 10 more minutes before serving.

beef chuck roast, salt, vegetable oil, beef broth, apple cider vinegar, lime juice, peppers, garlic, ground cumin, oregano, ground cloves, bay leaves

Taken from www.allrecipes.com/recipe/246835/barbacoa-style-shredded-beef/ (may not work)