Slow-cooker Barbacoa

Instructions

1. 1

   Combine the lime juice, cider vinegar, chipotle peppers, garlic, cumin, oregano, pepper, salt and cloves in a blender. Cover and process until smooth. Add the chicken broth and pulse until well mixed.

2. 2

   Place the boneless beef chuck roast and bay leaves in a 5-quart slow cooker. Pour the blended sauce over the roast's top, ensuring it's evenly coated. Cover and cook on low for seven to nine hours or until the beef is tender and easily shreddable.

3. 3

   Start cooking the rice about 30 minutes before serving. In a large saucepan, combine the water, jasmine rice, butter and salt. Bring the mixture to a boil. Then, reduce the heat and simmer, covered, for 12 to 15 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat, and stir in the cilantro and lime juice for freshness and flavor.

4. 4

   Once the beef is fully cooked, remove it from the slow cooker and let it cool slightly. Discard the bay leaves, and skim excess fat from the cooking juices. Use two forks to shred the beef, then return it to the slow cooker to absorb more sauce.

5. 5

   Serve the slow-cooker beef barbacoa over the cilantro-lime rice and garnish with optional toppings like sliced radishes, fresh cilantro leaves and lime wedges. For a versatile meal, you can also use the barbacoa in tacos, burritos or nachos.