Slow-Cooker Barbacoa

Slow-Cooker Barbacoa

Ingredients

* 1/4 cup lime juice

* 1/4 cup cider vinegar

* 3 chipotle peppers in adobo sauce

* 4 garlic cloves, thinly sliced

* 4 teaspoons ground cumin

* 3 teaspoons dried oregano

* 1-1/2 teaspoons pepper

* 3/4 teaspoon salt

* 1/2 teaspoon ground cloves

* 1 cup reduced-sodium chicken broth

* 1 boneless beef chuck roast (3 to 4 pounds)

* 3 bay leaves

* RICE:

* 3 cups water

* 2 cups uncooked jasmine rice, rinsed and drained

* 3 tablespoons butter

* 1-1/2 teaspoons salt

* 1/2 cup minced fresh cilantro

* 2 tablespoons lime juice

Directions*

Place the first 9 ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.

*

Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low until meat is tender, 7-9 hours.

*

Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Remove from heat; gently stir in cilantro and lime juice.

*

Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with 2 forks; return to slow cooker. Serve with rice.