Add chuck roast to the insert of slow cooker. In a 2 cup measuring cup stir together beef broth, apple cider vinegar, garlic, chilis, adobo sauce, cumin, chili powder, oregano and salt. Pour into slow cooker and cook on low setting for 8 hours.
Shred beef in the slow cooker using two forks. Serve barbacoa with a drizzle of additional sauce.
Store in an airtight container for up to a week in the refrigerator or in the freezer for a few months.
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Notes
To make ahead, prepare it according to the recipe instructions. Store in an airtight container in the refrigerator for up to 5 days.To freeze, store in an airtight, freezer-safe container in the freezer for up to 3 months.