Add beef and mixtures to slow cooker: Pour mixture over beef in slow cooker, add bay leaves.Make barbacoa sauce: Whisk together remaining beef broth with chipotle mixture, cumin, oregano, salt, pepper and cloves.Make chili paste: In a food processor, pulse together chipotle chilies, garlic and 1/4 cup beef broth until well pureed.Brown portions: Heat oil in skillet and sear seasoned beef, half at a time, until browned on all sides.Portion beef: Cut roast into 6 portions while removing any large pieces of fat.Fresh lime juice – some barbacoa recipes call for vinegar but I like the fresh lime much better here.Salt and pepper – season with a fair amount of each so it doesn’t taste flat.Cumin, cloves, oregano, bay leaves – these spices and herbs add a delicious depth of flavor.Garlic – as always I only recommend fresh garlic.Freeze any remaining from the can for a later use. Chipotle chilis – these add a tasty spicy kick.Beef broth – chicken broth can be substitute here if that’s what you have.Vegetable oil – this is used for browning the roast.Chuck roast – this type of roast is best here with it’s fat marbling.Most definitely a recipe easily worthy of your dinner rotation! It’s incredibly flavorful and you’ll love the brightness of the lime. It’s an easy to make dish, nothing complicated and it doesn’t use hard to find ingredients. This is my favorite Barbacoa Beef recipe! I first shared the recipe back in April 2015 but have since decided those photos needed some updating.
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