Tender, juicy shredded beef is always a good idea. This Barbacoa Beef recipe is perfect for crazy, hectic lives and busy gym goers because the crockpot does all the work, all you have to do is a little prep work the night before or the morning of and some shredding right before eating. We ate ours in burrito bowls with lettuce, coconut rice, pico de gallo, and avocado, but this stuff would be good slapped on just about anything. You could also…
Serve with small corn tortillas or bibb lettuce cups and top with cilantro, fresh sliced radishes, and avocado sauce as tacos
Serve sandwiched between two tortillas with some mexican cheeses and fresh diced tomatoes for a tasty quesadilla
Serve over a taco salad with roasted sweet potatoes, tomatoes, avocado, cucumber, carrot and shredded red and green cabbage
Check out the whole write up on The Get Real Blog for tips & notes!
2 large chuck roasts
kosher salt & fresh ground black pepper
2.5 cups beef broth, divided
2 chipotle chilies in adobo
8-12 garlic cloves
3 tbsp ground cumin
2 tbsp dried oregano
1 tsp ground cloves
5 bay leaves
1/2 cup fresh lime juice
Cut your roasts into smaller portions (5-6 portions per roast), trimming any large pieces of fat. Heat some olive oil in a large sautee pan.
Pat your chuck roast portions dry and season generously with salt and pepper. Sear in your pan in batches until just browned and transfer to your slow cooker. Try not to overcrowd your pan and feel free to add a little more olive oil before searing each batch.
In a food processor, pulse together the chilies, garlic, and 1/2 cup beef broth until pureed.
In a small bowl whisk together the chili mixture, cumin, oregano, cloves, and the rest of the beef broth. Pour the mixture over the chuck roast in the slow cooker and slip bay leaves between the pieces.
Cover and cook on low for 8-9 hours.
Strain liquid from your beef and eat!
Recipe adapted from Cooking Classy