Slow cooker Beef Barbacoa
Prep
Cook
Inactive
Total
Yield 8- 10 servings
An easy sauce prepared in the blender poured on top of a large cut of beef left to simmer away in your slow cooker till it falls apart!
Ingredients
- 4 lb beef shoulder, bottom round, or chuck roast
- salt and pepper to season roast before searing
- 4 chipotle peppers in adobo sauce
- 5 cloves of garlic
- 1 small yellow onion or half of 1 large onion
- 1 tbsp apple cider vinegar
- 2 tbsp brown sugar
- juice of 1/2 a lime
- 1 1/2 tbsp of cumin
- 1 tbsp of Mexican oregano
- 1/2 tsp ground cloves
- 3 bay leaves
- 1 1/2 C water or beef broth
- salt + pepper to taste before serving
Instructions
- Season roast liberally with salt and pepper. Sear each side in pan till a crust develops (2-3 minutes ea. side)
- Place chipotle peppers, onion, garlic cloves, lime juice,cumin, oregano, and apple cider vinegar to blend. Pulse till smooth.
- Add roast to slow cooker or french oven. Cover with beef broth or water and toss in bay leaves. Cook on low for 4-5 hours in slow cooker or 3-4 in oven on 300 degrees.
- The meat should fall apart in the sauce; if not, cook it a little longer and shred with a fork. At the end of the cook time, taste the meat and the sauce. You will need to add more salt, pepper, and possibly cumin. If too spicy, add a little brown sugar!
- If you have a loose sauce, remove the meat and let it simmer on the stove for about 5 minutes; it will tighten right up.
Cuisine Mexican
Recipe by First and Full at https://firstandfull.com/slow-cooker-beef-barbacoa/