Easiest Slow Cooker Barbacoa

Don't you hate when you just wanna make an easy slow cooker recipe, but then read on and discover that the recipe requires using multiple bowls and pans before putting the stuff into the slow cooker? That drives me insane. So when I found this beef barbacoa recipe and saw how simple it was, I couldn't wait to try it.

Welp, made it this wknd and can report back that it's bombAF. Here are the deets:

INGREDIENTS
        3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
        4 cloves garlic, minced
        2 chipotles in adobo sauce, chopped (or more to taste)
        1 (4-ounce) can chopped green chiles
        1 small white onion, finely chopped (about 1 cup)
        1/4 cup fresh lime juice
        1 handful of cilantro
        2 tablespoons apple cider vinegar
        3 bay leaves
        1 Tablespoon ground cumin
        1 Tablespoon dried Mexican oregano (or regular oregano)
        2 teaspoons salt
        1 teaspoon black pepper
        1/4 tsp ground cloves
        1/2 cup beef broth or water (I used beef broth)

INSTRUCTIONS

1. Combine all ingredients in the slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
2. Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves.  Use a pair of tongs or a slotted spoon to serve the barbacoa beef.
3. If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Here's a tip that really makes it though- BROIL the meat in a thin layer before using to get those crispy edges. YUMMMM. Then just top with cilantro, onions, lime, etc etc.