Slow Cooker Beef Barbacoa Bowls

Big-flavor slow cooker beef for rice bowls, tacos, burritos, or nachos. Great leftovers.

Ingredients: - 2.5 to 3 lb chuck roast - 3 chipotle peppers in adobo, chopped, plus 1 to 2 tbsp sauce - 1/2 cup beef broth - Juice of 1 lime - 4 cloves garlic - 1 tbsp cumin - 2 tsp oregano - 1 tsp salt, plus more to taste - 2 bay leaves Instructions: 1. Cut roast into large chunks and place in slow cooker. 2. Add chipotles, adobo sauce, broth, lime, garlic, cumin, oregano, salt, and bay leaves. 3. Cook on low 8 hours or high 4 to 5 hours, until shreddable. 4. Shred beef and mix back into juices. 5. Serve over rice with beans, cheese, salsa, avocado, lettuce, or sour cream.

NTT—need to try. Janessa has not made this yet. After trying: note spice level for the kids. Use fewer chipotles next time if needed.