Slow Cooker Beef Barbacoa
Ingredients
The beef
-
2 ½
lbs.
boneless beef chuck roast, cut into 2-inch cubes and trimmed of fat
The sauce
-
½
cup
water
-
½
medium
yellow onion, quartered
-
6
cloves
garlic, peeled
-
3
tablespoons
tomato paste
-
Juice of 1
lime (about 2–3 tablespoons)
-
1
tablespoon
ground cumin
-
1
tablespoon
dried oregano
-
¾
teaspoon
fine salt, plus more to taste
-
¼
teaspoon
black pepper
-
Pinch
ground cloves
-
Pinch
ground chipotle powder (optional)
-
3
bay leaves
Instructions
- Place the cubed chuck roast in the bottom of a slow cooker.
- Blend the water, onion, garlic, tomato paste, lime juice, cumin, oregano, cloves, salt, pepper, and chipotle powder until smooth, then pour over the beef and stir.
- Add bay leaves on top, cover, and cook on low for 7 hours or high for 3 ½ hours until the meat is tender and shreds easily.
- Remove the beef, shred it with two forks, and return it to the slow cooker, stirring into the liquid. Adjust seasoning if needed.
Nutrition Facts (estimated)
Servings
8
Calories
210
Total fat
10g
Total carbohydrates
4g
Total protein
23g
Sodium
100mg
Cholesterol
0mg
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