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Step 1:

Add all ingredients, except the bay leaves, to slow cooker.

Step 2:

Use tongs to gently toss and mix. Add the bay leaves, and cover. Cook on low for 8 to 9 hours, or on high for 4 to 5 hours.  Beef should be tender and fall apart easily when shredded with a fork. 

Step 3:

Remove beef to cutting board, shred using two forks. Place back in the slow cooker, add the bay leaves, give it a stir to absorb the juices.

Step 4:

Serve the barbacoa straight from the slow cooker, or add it to a plate and garnish with chopped cilantro and lime wedges.

For a richer flavor, consider searing the beef chunks before adding them to the slow cooker. You can adjust the spice level by varying the number of chipotles used. Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months. Try serving the barbacoa in tacos, burritos, or over rice for a delicious meal.