While heating 1 tablespoon of vegetable oil in a large skillet over medium-high heat, combine all dry spices (salt, chili powder, garlic powder, onion powder, cumin, paprika, and black pepper) in a small bowl—this prevents clumping when they hit the hot meat. Once the oil is shimmering, working in batches to avoid overcrowding, brown the beef chunks on all sides for 2-3 minutes per side, developing a flavorful crust. I prefer to brown the meat even though it's optional because it adds a deeper, caramelized flavor that really elevates the final dish.

Transfer the browned beef to your slow cooker, then sprinkle the spice blend from Step 1 evenly over the meat. Pour in the beef broth and add the bay leaf, stirring gently to distribute the spices throughout. The broth will create steam during cooking, allowing the spices to infuse deeply into the meat while keeping it moist and tender.

Cover the slow cooker and cook on low for 8-9 hours, until the beef is fork-tender and easily breaks apart. The long, gentle cooking breaks down the connective tissue in the roast, creating that signature barbacoa texture. You can check doneness at the 8-hour mark—the meat should shred with minimal effort when tested with two forks.

Using two forks or meat shredders, shred the tender beef directly in the slow cooker, allowing it to absorb the flavorful braising liquid. Squeeze the lime wedges into the pot and stir in the fresh cilantro, which brightens the rich, earthy spices and adds a fresh herbal note. I always finish with the lime and cilantro right before serving to preserve that fresh, vibrant flavor—if you add it too early, the heat can mute the brightness.