Crockpot Barbacoa Beef
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Crockpot Barbacoa Beef calories by ingredient
Introduction
Great on tacos, for salads, or rice bowls. Great on tacos, for salads, or rice bowls.Number of Servings: 12
Ingredients
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2 lbs chuck roast (fat trimmed), cut into 2-inch chunks
4 cloves garlic, minced
2 chiptoles in adobo sauce, chopped (or more to taste)
1 small white onion, finely chopped (about 1 cup)
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
3 bay leaves
1 Tablespoon ground cumin
1 Tablespoon dried Mexican oregano (or regular oregano)
2 teaspoons salt
1 teaspoon black pepper
1/4 tsp ground cloves
1/2 cup beef broth or water
Directions
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.
Member Ratings For This Recipe
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TURQUROISE
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KAPRKORN