Beef Barbacoa (Slow Cooker)

• servings: 10 servings
• active time: 10 minutes
• total time: 4 hours 20 minutes

Ingredients

3 to 4 pounds chuck roast (cut into 6 to 8 pieces)

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

1½ teaspoons salt

¾ teaspoon fresh ground black pepper

½ cup beef broth (try to use low-sodium beef broth whenever possible)

2 tablespoons apple cider vinegar

juices from 2 limes

2 bay leaves

¼ cup chopped fresh cilantro or parsley (for garnish)

Directions

Add the ingredients to the crock pot. In the bowl of your slow cooker, combine the chuck roast pieces, onions, garlic, green chilies, chipotles, ground cumin, oregano, salt, and pepper.

Prepare the broth mixture. In a small bowl, whisk together the beef broth, vinegar, and lime juice, then pour the mixture over the ingredients in the slow cooker. Add the bay leaves.

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

Shred the cooked beef. Remove the meat from the slow cooker and transfer it to a cutting board. Using two forks, or shredder claws, shred the beef into bite-sized pieces.

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

Serve. Garnish the barbacoa beef with cilantro or parsley and serve.

Nutrition

• Calories: 262 kcal
• Total Fat: 16 g
• Saturated Fat: 7 g
• Cholesterol: 94 mg
• Sodium: 559 mg
• Total Carbohydrate: 3 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 27 g