Ingredients: 3 lbs beef chuck roast, trimmed and cut into chunks. 4 cloves garlic, minced. 1/2 cup beef broth. 1/4 cup apple cider vinegar. 2 tablespoons lime juice. 2 chipotle peppers in adobo sauce, chopped. 1 tablespoon ground cumin. 1 tablespoon dried oregano. 1 tablespoon smoked paprika. 1 teaspoon ground cloves. Salt and pepper to taste. Optional toppings: diced onions, cilantro, avocado slices.
Instructions: In a slow cooker, combine beef chunks, minced garlic, beef broth, apple cider vinegar, lime juice, chopped chipotle peppers, cumin, oregano, paprika, cloves, salt, and pepper. Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork. Once cooked, use two forks to shred the beef in the slow cooker and mix it with the cooking juices. Serve the beef barbacoa hot, garnished with diced onions, cilantro, and avocado slices if desired.