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Get your crockpot and add your beef broth, apple cider vinegar, minced garlic, lime juice, green chilies (or chipotles in adobo sauce), and spices into the basin.
Then, place your chuck roast chunks inside before closing the lid.
Set the crockpot to cook on LOW for about 8 hours — better if it’s overnight.
After 8 hours, your chuck roast should be tender and juicy.
Use your tongs to take them out of the basin and transfer them directly onto a cutting board.
Use two forks to shred them nice and thin.
If you want to remove any excess fat, now’s the time to do that, too!
You can serve your barbacoa now, or you can put it back in the slow cooker to keep warm and absorb the remaining spices and juices.
When you’re ready to serve, finish it off with a garnish of cilantro and lime wedges.