Slow Cooker Beef Barbacoa

Slow Cooker Beef Barbacoa

2 pounds boneless beef chuck roast
Salt & freshly ground black pepper
6 large cloves garlic
1/2 cup packed cilantro leaves
1 to 4 chipotle peppers in adobo, plus 1 to 2 tablespoons reserved sauce
2 tablespoons freshly squeezed lime juice
1 tablespoon tomato paste
1 tablespoon cumin
2 teaspoons chili powder

  • Generously season beef roast on both sides with salt and freshly ground black pepper. Place in the bottom of a large slow cooker.
  • In a mini or regular-sized food processor, pulse garlic until chopped. Add cilantro leaves and pulse until minced. Add chipotle peppers plus adobo sauce, lime juice, tomato paste, cumin, chili powder, garlic salt, and oregano. Secure lid and process until just blended. (Alterntively, you may use a knife to mince garlic, cilantro, and chipotle(s), then stir in remaining ingredients until well mixed.)
  • Spread half of chipotle mixture over the top of the roast. Carefully flip roast over and spread remaining mixture over other side. Pour beef broth and beer into the bottom of the slow cooker (without washing the chipotle mixture off the roast). Drop in bay leaf. Cover and cook on low for 8 to 10 hours.

  • For Full Instruction:

    Rated 4/5 based on 20 Reviews

    No comments

    Post a Comment