Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves. Use a pair of tongs or a slotted spoon to serve the barbacoa beef.
If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.
Take the bottle of vicks vaporub from your medical kit and rub it on the cracked heels. Cover your heels with socks and wake up to beautiful feet!
In the morning, wash your feet properly. And then pamper your feet by soaking em in lukewarm water mixed with salts. Stay in there for about 10 minutes and be assured to notice a very strong difference!