Ingredients:

  • 3 lbs (1.36 kg) Beef chuck roast, trimmed of excess fat
  • 1 tbsp (15 ml) Olive oil
  • 1 large Yellow onion, roughly chopped
  • 4 cloves Garlic, minced
  • 2 tbsp (30 ml) Apple cider vinegar
  • 1 cup (240 ml) Beef broth
  • 1/2 cup (120 ml) Orange juice, freshly squeezed
  • 2 tbsp (30 ml) Lime juice, freshly squeezed
  • 1 tbsp (12 grams) Dried oregano
  • 1 tsp (6 grams) Ground cumin
  • 1/2 tsp (3 grams) Ground cloves
  • 1 Bay leaf
  • Salt and black pepper to taste
  • 3 Ancho chiles, stemmed, seeded, and deveined (About 20 grams)
  • 2 Guajillo chiles, stemmed, seeded, and deveined (About 10 grams)
  • 2 Chipotle Peppers in Adobo Sauce, canned
  • 1/2 cup (120 ml) Water (to rehydrate chiles)

Instructions:

  1. Rehydrate the dried chiles by soaking them in hot water for about 20-30 minutes until softened.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned. Season with salt and pepper.
  3. In a blender or food processor, combine the rehydrated chiles, the chipotle peppers in adobo sauce, and a little of the soaking liquid. Blend until smooth.
  4. In the same skillet, sauté the onion and garlic until softened.
  5. Place the seared beef in the slow cooker. Pour the chile sauce and sautéed onion mixture over the beef. Add the apple cider vinegar, beef broth, orange juice, lime juice, oregano, cumin, cloves, and bay leaf. Season with salt and pepper.
  6. Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until the beef is easily shredded with a fork.
  7. Remove the beef from the slow cooker and shred it with two forks. Discard the bay leaf.
  8. Return the shredded beef to the slow cooker to soak up the juices for about 15 minutes before serving. This is your delicious barbacoa meat.