Slow Cooker Beef Barbacoa

Slow Cooker Beef Barbacoa

from diethood.com
250 min
10 servings

Ingredients

  • 3 to 4 pounds chuck roast, (cut into 6 to 8 chunks)
  • 1 large yellow onion, (diced)
  • 4 cloves garlic, (minced)
  • 1 can (4-ounces) green chilies
  • 2 chipotles in adobo, (diced)
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon fresh ground black pepper
  • 1/2 cup beef broth, ((try to use low-sodium beef broth whenever possible))
  • 2 tablespoons apple cider vinegar
  • juices from 2 limes
  • 2 bay leaves
  • 1/4 cup chopped fresh cilantro or parsley, (for garnish)

Directions

  1. 1

    In the bowl of your slow cooker combine prepped chuck roast, onions, garlic, green chilies, chipotles, ground cumin, oregano, salt, and pepper.

  2. 2

    In a small bowl whisk together beef broth, vinegar, and lime juice; pour broth mixture over ingredients in slow cooker.

  3. 3

    Add bay leaves.

  4. 4

    Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. Cooked beef should be tender and should fall apart easily when shredded with a fork.

  5. 5

    Remove beef from slow cooker and transfer to a cutting board.

  6. 6

    Using two forks, or shredder claws, shred the beef into bite size pieces.

  7. 7

    Transfer shredded beef back into the slow cooker; stir everything together until completely incorporated.

  8. 8

    Garnish with cilantro or parsley and serve.