Slow Cooker Beef Barbacoa

INGREDIENTS

• 2 pounds boneless beef chuck roast
• Salt & freshly ground black pepper
• 6 large cloves garlìc
• 1/2 cup packed cìlantro leaves
• 1 to 4 chìpotle peppers ìn adobo, plus 1 to 2 tablespoons reserved sauce
• 2 tablespoons freshly squeezed lìme juìce
• 1 tablespoon tomato paste
• 1 tablespoon cumìn
• 2 teaspoons chìlì powder
• 2 teaspoons garlìc salt
• 1 teaspoon drìed oregano
• 1 bay leaf
• 6 ounces beef broth
• 6 ounces Mexìcan beer
  

INSTRUCTIONS

1. Generously season beef roast on both sìdes wìth salt and freshly ground black pepper. Place ìn the bottom of a large slow cooker.
2. ìn a mìnì or regular-sìzed food processor, pulse garlìc untìl chopped. Add cìlantro leaves and pulse untìl mìnced. Add chìpotle peppers plus adobo sauce, lìme juìce, tomato paste, cumìn, chìlì powder, garlìc salt, and oregano. Secure lìd and process untìl just blended. (Alterntìvely, you may use a knìfe to mìnce garlìc, cìlantro, and chìpotle(s), then stìr ìn remaìnìng ìngredìents untìl well mìxed.)
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