If you don't have a crockpot, see recipe notes below for stove top instructions.
Cut the beef into 4-6 chunks and season with salt and pepper. Optionally, add meat to a tbsp of hot oil in skillet to sear on all sides before adding to slow cooker (See Note 2).
Add all other ingredients except bay leaves to a blender and puree.
Pour sauce over beef, add bay leaves to pot, cover and slow cook on Low for 6 hours, or until meat shreds easily.
Remove lid and shred beef with forks. Serve as-is, or cool and store refrigerated in an airtight container for up to 5 days.
For Barbacoa Burrito Bowls:
Chop lettuce greens and line each salad bowl.
Top with shredded barbacoa, corn, beans and pickled red onions and chopped cilantro.
Video
Notes
Authentic barbacoa is traditionally made using beef cheeks. By all means, use if you can find them. I typically use chuck roast or tri tip.
Searing the beef on all sides first allows for an elevated flavor from caramelization. This step is optional, but it creates a wonderful, crunchy texture on the edges.
Stove top instructions: Follow instructions 1 and 2 in recipe card above. Then, add pureed sauce and bay leaves over the beef in a large pot. Cover pot with a lid and cook over low or medium-low heat for 4 - 5 hours, or until meat shreds easily.