Crockpot Barbacoa Beef
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 lbs chuck roast (fat trimmed), cut into 2-inch chunks4 cloves garlic, minced2 chiptoles in adobo sauce, chopped (or more to taste)1 small white onion, finely chopped (about 1 cup)1/4 cup fresh lime juice2 tablespoons apple cider vinegar3 bay leaves1 Tablespoon ground cumin1 Tablespoon dried Mexican oregano (or regular oregano)2 teaspoons salt1 teaspoon black pepper1/4 tsp ground cloves1/2 cup beef broth or water
Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove cover and use a pair of tongs or a slotted spoon to serve the barbacoa beef.
Serving Size: Makes 8-12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user ABBYC613.
Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove cover and use a pair of tongs or a slotted spoon to serve the barbacoa beef.
Serving Size: Makes 8-12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user ABBYC613.
Nutritional Info Amount Per Serving
- Calories: 236.8
- Total Fat: 14.9 g
- Cholesterol: 45.3 mg
- Sodium: 471.3 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 0.4 g
- Protein: 21.9 g
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