Small Batch Barbacoa
Ingredients
The beef
-
1 - 1.5
pounds
boneless chuck roast
-
to taste
kosher salt
-
to taste
freshly cracked black pepper
The vegetables
-
1
Tbsp
olive oil
-
½
cup
red pepper, chopped
-
½
cup
yellow onion, chopped
-
3
cloves
garlic, smashed
The spices and sauces
-
½
tsp
cumin
-
½
tsp
oregano
-
½
tsp
ancho chili powder or regular chili powder
-
1
Tbsp
tomato paste
-
1
chipotle
in adobo, finely chopped
-
1
tsp
adobo sauce
The liquids
-
⅓
cup
beef broth
-
⅓
cup
beer
-
2
Tbsp
freshly squeezed orange juice
-
1
Tbsp
apple cider vinegar
Instructions
- Season the chuck roast with salt and pepper and let it rest at room temperature.
- Turn the slow cooker to the low setting.
- Heat olive oil in a skillet and brown the chuck roast on all sides for 3-4 minutes per side.
- Transfer the browned chuck roast to the slow cooker.
- In the same skillet, cook the red pepper and onion with a pinch of salt for 5-7 minutes until tender.
- Add garlic and spices, cooking for another 1-2 minutes, then stir in tomato paste and chipotle.
- Pour in beef broth, beer, orange juice, and apple cider vinegar, and bring to a simmer for 5 minutes.
- Transfer the mixture to the slow cooker, cover, and cook on low for about 8 hours.
- Shred the beef in the slow cooker and let it soak in the juices for 15-20 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
10g
Total protein
25g
Sodium
500mg
Cholesterol
80mg
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