How to Make Slow Cooker Beef Barbacoa Wraps

Ingredients

• 1 large onion, sliced into 1-inch-thick rounds
• 1 (3-pound) boneless chuck roast
• 4 canned chipotle chiles
• 2 cups beef bone broth, store-bought or homemade
• 0.33 cup coconut vinegar or apple cider vinegar
• ¼ cup lime juice
• 2 teaspoons finely chopped garlic, or cloves from 1 head roasted garlic
• 1 teaspoon fine sea salt
• 1½ tablespoons chili powder
• 2 teaspoons dried oregano leaves
• 1½ teaspoons ground cumin
• ¼ teaspoon fresh ground black pepper

• 16 large Boston lettuce leaves or 8 Zucchini Tortillas

• Shredded purple cabbage
• Shredded cheddar cheese (omit for dairy-free)
• Sliced olives
• Diced tomato
• Guacamole
• Sour cream (omit for dairy-free)
• Lime wedges

1. Place a layer of onions on the bottom of a 4-quart slow cooker. Place the roast and chiles on top of the onions. Pour the broth, vinegar, and lime juice over the roast, then add the garlic, salt, and spices to the slow cooker.
2. Cover and cook on low for 6 to 8 hours or on high for 5 to 6 hours, until the beef falls apart and can be shredded with a fork.
3. Remove the roast and transfer it to a cutting board. Shred the meat and serve in lettuce or tortilla wraps with your desired toppings.