Barbacoa Beef Tacos

Ingredients:

• 3lb chuck roast
• Salt and freshly ground black pepper
• 2 tablespoons of olive oil or vegetable oil
• 1 1/4 cups beef broth, divided
• 3 – 4 chipotle chilies in adobo
• 6 garlic cloves
• 1 1/2 tablespoons ground cumin
• 1 tablespoon dried oregano
• 1/4 teaspoon ground cloves
• 3 bay leaves
• 1/4 cup fresh lime juice
• Desired toppings such as diced onion, cilantro, queso fresco, pickled jalapenos

Instructions:

1. Cut roast into 6 portions while removing any large pieces of fat. Heat 1 tablespoon vegetable oil in a skillet.
2. Dab roast dry with paper towels, season with salt and pepper (about 1 teaspoon salt, 3/4 teaspoon pepper).
3. Add 3 pieces to skillet and sear until browned on all sides. Transfer to a slow cooker.
4. Add remaining 1 tablespoon vegetable oil to skillet and repeat process with remaining 3 roast pieces.
5. Place beef portions side by side in an even layer in slow cooker.
6. In a food processor, pulse together chipotle chilies, garlic and 1/4 cup beef broth until well pureed, occasionally stopping and scraping down sides of processor.
7. In a 2 cup liquid measuring cup or in a bowl, whisk together remaining beef broth with chipotle mixture, cumin, oregano and cloves.
8. Pour mixture over beef in slow cooker, then place bay leaves between beef portions.
9. Cover and cook on low heat 8 – 9 hours, or low for 4-6 hours (until it easily shreds)
10. Remove beef from slow cooker (leave broth) and shred.
11. Stir lime juice into broth in slow cooker then return beef to slow cooker and cook on low or warm 20 – 30 minutes longer.
12. Strain liquid from beef and serve in low carb tortillas (quinoa, almond, etc) with desired toppings.

Enjoy !!