Start by cutting the 4 pounds chuck roast into 2 to 3 pieces. This helps it cook evenly and makes it easier to sear.
In a large skillet over medium-high heat, add 2 tablespoons vegetable oil. Once the oil is hot, carefully place the beef pieces in the skillet. Sear each side until they develop a beautiful brown crust, about 3 to 5 minutes per side. This step is crucial as it locks in the juices and adds flavor.
Transfer the seared beef to your slow cooker, ensuring they are nestled together comfortably.
Now, in a food processor, combine 3 – 4 chipotle peppers in adobo, 1 cup beef broth, 4 teaspoons minced garlic, 1 ½ tablespoons ground cumin, 1 tablespoon dried oregano, 2 teaspoons salt, ½ teaspoon ground black pepper, ¼ teaspoon ground cloves, and 2 tablespoons fresh lime juice. Pulse until everything is well blended.
Pour this flavorful mixture over the meat in the slow cooker, ensuring each piece is coated with the sauce.
Cover the slow cooker and set it to low. Let it cook for about 8 to 9 hours. Alternatively, you can set it to high for 6 hours if you're short on time.
Once the cooking time is up, the beef should be incredibly tender. Use two forks to shred the meat right in the slow cooker, mixing it with the sauce.
Keep the slow cooker on warm while you prepare your toppings or sides.
Serve the barbacoa in warm tortillas, over rice, or simply enjoy it as is. Don’t forget to add your favorite toppings like cilantro, diced onions, or fresh lime!
Enjoy the delicious, hearty flavors of your Slow Cooker Barbacoa Beef!
