Slow Cooker Barbacoa
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 Place the first nine 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 7-9 hours or until meat is tender. 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, 12-15 minutes or until liquid is absorbed and rice is tender. 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 two forks; return to slow cooker. Serve with rice. Yield: 8 servings.