Slow Cooker Shredded Beef Barbacoa

Begin by placing the roast, sliced onion, bay leaves, black pepper, garlic powder, and vinegar in a slow cooker. Ensure the ingredients are completely submerged under water to facilitate cooking. Place the lid on top and initiate the High setting cooking process until the meat becomes extremely tender, easily falling apart, approximately 4 hours later.

Remove the cooked roast from the slow cooker and discard any excess liquid. Then, return the meat to the slow cooker. Utilize a fork and knife to shred the cooked roast into smaller, more manageable pieces. Combine the shredded meat with tomato sauce, chili powder, and salt in a bowl, stirring until well incorporated. Cover the cooker once more, and continue cooking on High for an additional 2 hours.