Slow Cooker Barbacoa Beef

1.Trim excess fat from the beef chuck roast and cut it into large chunks.

2.In a small bowl, mix together the apple cider vinegar, lime juice, cumin, oregano, chili powder, smoked paprika, garlic powder, onion powder, black pepper, and salt to create a marinade.

3.Place the beef chunks in the slow cooker and pour the marinade over the meat, ensuring all pieces are well coated.

4.Add the chopped onion, minced garlic, and jalapeños (if using) to the slow cooker.

5.Pour the beef broth over the ingredients in the slow cooker and add the bay leaves.

6.Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and easily shredded with a fork.

7.Once cooked, remove the beef from the slow cooker and shred it using two forks.

8.Return the shredded beef to the slow cooker and stir it into the juices, allowing it to soak up the flavors for an additional 15-30 minutes before serving.