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Ingredients One per line	3 lbs Beef chuck roast 2 Chipotles in adobo sauce , canned 1 cup beef broth 1 tbsp Garlic 2 Bay leaves 1 tbsp Cumin 1 tbsp Oregano 1 tsp Salt 1 tsp Pepper 1/4 tsp Ground cloves 1/4 cup Fresh squeezed lime juice
Directions One per line	Season the beef with salt on both sides, then brown the chuck roast on either side in a cast iron skillet or similar pan. Add all of the canned adobo sauce plus two whole chili peppers into a blender. Discard remaining chilis, unless you want a hotter sauce. Into the same blender add the garlic, cumin, oregano, salt, pepper, cloves, beef broth, and lime juice and blend until smooth. How to make Barbacoa Beef in a slow Cooker To make Barbacoa brown the meat and make the sauce as written above. Place the browned chuck roast into the slow cooker and cover with the sauce and add the bay leaves. Cover and cook on LOW for 6-8hrs, or on HIGH for 3-5hrs. Some slow cookers run hotter than others so your Barbacoa may be cooked in just a few hours, it's best to check it as you go. How to make Barbacoa Beef in a Pressure Cooker To make pressure cooker barbacoa simply brown the meat and make the sauce as written above. Add the meat to your pressure cooker or Instant pot and cover in the sauce. Lock the lid, turn the steam release vent to 'sealing' and using the 'manual' or 'pressure cook' setting, adjust it to cook for 50 minutes at High Pressure. When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for 7-10 minutes, then release the remaining pressure and open the lid. If the meat is not tender and fully cooked put the lid back on and cook for a little longer.
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