We've always loved going to Chipotle and getting the barbacoa beef, but we don't live near one anymore. This recipe has just as much flavor and is so easy! We didn't even need all of the add-ons of sour cream, salsa, and cheese - it had enough flavor on its own.
These beef was great in tortillas, over a bed of salad greens, or on top of rice. Heck, I was eating it straight from the slow cooker. This is a new favorite at our house - I'm sure it will be at yours, too!
Slow-Cooker Barbacoa Beef
from Gooseberry Patch's 101 Super-Easy Slow-Cooker Recipes
- 3 to 4 pound beef chuck roast
- 3 bay leaves
- 1 cup cider vinegar
- juice of 2 limes
- 3 chipotle peppers in adobo sauce
- 4 cloves garlic
- 1 T. ground cumin
- 1 T. dried oregano
- 1 1/2 t. salt
- 1 1/2 t. pepper
- 1/2 t. ground cloves
- 1 cup chicken broth
- flour tortillas
- Garnish: shredded Colby Jack cheese, shredded lettuce, guacamole
Place roast and bay leaves in a large slow cooker. In a food processor or blender, combine vinegar, lime juice, peppers, garlic, and seasonings. Process on high until smooth. Pour vinegar mixture and broth over roast. Cover and cook on low setting for 6 to 8 hours, until roast is very tender. Shred beef with 2 forks; return to juices in slow cooker. Serve on tortillas with desired toppings. Serves 8.
