Slow Cooker Barbacoa Beef with Spicy Chipotle Sauce

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

2.In a small bowl, mix together the ground cumin, dried oregano, black pepper, salt, ground cloves, and cinnamon to create a spice rub.

3.Rub the spice mixture all over the beef chunks, ensuring they are well coated.

4.In a large skillet over medium-high heat, add a little oil and sear the beef chunks on all sides until browned. This step adds flavor but can be skipped if you're short on time.

5.Transfer the seared beef to the slow cooker.

6.In the same skillet, add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes. Add the chipotle peppers and cook for another minute.

7.Pour in the lime juice, apple cider vinegar, and beef broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, then pour the mixture over the beef in the slow cooker.

8.Add the bay leaves and brown sugar to the slow cooker, stirring gently to combine.

9.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.

10.Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and stir to combine with the sauce.