Cut the chuck roast into large chunks and season them liberally with sea salt.

Heat 1 to 2 tablespoons of avocado oil (or high temperature cooking oil of choice) in a large cast iron skillet over high heat. Wait for a few minutes for the skillet to become sizzling hot, then carefully place the chunks of meat on the hot surface in a single layer (this may take two batches depending on the amount of meat and the size of the skillet). Brown the beef for 2-3 minutes per side on two sides.

Transfer the chopped onion to the slow cooker along with the seared beef. Pour in the remaining ingredients (beef broth, chopped chipotle peppers, fresh lime juice, garlic powder, and bay leaves) and give everything a stir. Note: if you’d like to, you can blend the ingredients for the chipotle sauce in a blender to make a smooth sauce, but this isn’t mandatory).

Secure the lid on the crock pot and cook for 5 hours on High heat or 7-9 hours on Low Heat. While the beef slow cooks, you can prepare any side dishes or toppings that you will be using to serve with barbacoa beef.

Once the beef has finished slow cooking, use tongs to transfer the chunks of beef to a cutting board. 

Use two forks to shred the meat to your desired consistency (I leave my shredded beef slightly chunky).

Transfer the shredded beef back into the crock pot and allow it to sit in the juices for at least 10 minutes (ideally longer) to soak up more flavor.

Use barbacoa beef for tacos, burritos, or burrito bowls with your favorite toppings. Make beef barbacoa tacos in warm corn tortillas with fresh cilantro, red onions, pico de gallo, and sour cream. Or make a rice bowl or taco salad with your favorite toppings and lime wedges.