Slow Cooker Barbacoa Beef

Ingredients

• 4 pound roast (round or chuck), trimmed of fat
• 2 tablespoons extra virgin olive oil
• 2 tablespoons kosher salt
• 6 cloves minced garlic
• 4 dried Guajillo chiles
• 4 teaspoons oregano
• 1 teaspoon black pepper
• 1 cup chicken broth
• 1/4 cup of strongly brewed coffee
• 1/4 cup lime juice 

Instructions

• Cut the roast into eight equal-sized items. Sprinkle the salt equally on the meat items. Heat the oil during a pan over medium-high heat. Brown the meat on all sides, then place within the bottom of an oversized slow cooking utensil.

• In a kitchen appliance, chop the garlic and chiles for one minutes on low. Then add the oregano, black pepper, stock, coffee, and juice and pulse till combined. Pour over the meat - the highest portion of the meat mustn't be underneath liquid.

• Cook on low for six hours. once finished preparation, use a pair of forks or pair of tongs to drag the meat apart. Then stir well in order that all meat is mixed in with the liquid.