Recipe | Slow Cooker Barbacoa Beef
Today I want to share with you a DELICIOUS beef recipe that I made up for Matthew last night. The recipe uses a chuck roast, the cut that seems to get people thinking grandma's pot roast with carrots and potatoes. However, this recipe is far from grandma's pot roast, though I must admit I'm still a sucker for a good pot roast on a chilly winter day.
Barbacoa beef makes the perfect beef taco and after trying this recipe last night I just HAD to share it with you. Perhaps once you try this you will see chuck roast in a whole new light. Chuck roast has such a tender, shred-able quality that makes it the perfect choice for shredded beef recipes like this one.
Ingredient List |
3 lbs Homestead Chuck Roast
2 Tbsp olive oil
3 - 4 chipotle chilis in adobo (I was able to find this at ALDI :))
1 cup beef broth
4 cloves minced garlic
1½ Tbsp ground cumin
1 Tbsp dried oregano
¾ tsp salt (to be honest I usually skip this when using broth, but some people though love their salt!)
½ tsp ground black pepper
¼ tsp ground cloves
¼ cup fresh lime juice
How to Make This Deliciousness |
In a large pan or cast iron skillet, warm the olive oil. Place one thawed chuck roast in the large pan, searing both sides. In a bowl combine the rest of the ingredients. Once seared place the chuck roast in your crockpot. Pour the contents of your bowl of goodies onto the roast. Place the roast on High for 6 hours or slow cook on Low all day (8-9 hours).
Shred your delicious beef and serve in a warm taco shell with fresh cilantro, corn, tomatoes and red onion. This recipe has just the right amount of hot spice and I hope you enjoy this recipe as much as Matt did last night :)