Slow Cooker Barbacoa Beef

Recipe inspiration by: skinnytaste.com
Revamped by: The Pretty Little Chef

Ingredients:

• 2-3 lbs beef chuck roast, all fat trimmed
• 5 cloves garlic (or 2 1/2 teaspoons of fresh minced garlic)
  
• 1/2 medium onion
• 1/2 lime, juice (or 1 tablespoon of lime juice)
  
• 2-4 chiptoles in adobo sauce (to taste) *be careful, the more you add the spicier it will be!
  
• 1 tbsp ground cumin
• 1 tbsp ground oregano
• salt and pepper
• 2 cups water

Directions:

1. Pour 2 cups of water at the bottom of the slow cooker. Place roast on top, sprinkle with salt & pepper evenly.
2. In a blender, blend together the garlic, onion, lime juice, chiptoles, cumin, & oregano. Pour on top of roast. Cook on high for 4-5 hours or low for 8-10 hours.
3. When done, take the roast out and lay on a plate. Shred. Take a few spoonfuls of the sauce in the crock pot and mix in with the shredded meat for more flavor. Use the meat for burritos, tacos, or Mexican rice bowls.