Slow Cooker Barbacoa Beef (Chipotle Copycat)
Slow Cooker Barbacoa Beef (Chipotle Copycat). An easy Mexican dinner made in the CrockPot. Great for tacos!
Equipment
Ingredients
- ⅓ cup apple cider vinegar
- 3 tablespoon lime juice
- 4 teaspoon cumin
- 4 teaspoon minced garlic
- 2 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground cloves
- 2 tablespoon vegetable oil
- ¾ cup chicken broth
- 3 bay leaves
- 4 chipotle peppers in adobo sauce
- 4 pounds beef chuck roast
Instructions
For the Adobe Sauce:
- Combine vinegar, lime juice, chipotles, garlic, cumin, oregano, black pepper, salt, and cloves in a blender.
- Blend on high speed until the mixture is smooth.
For the Roast:
- Trim most of the fat off the roast and cut it into large pieces.
- Heat oil in a frying pan over medium-high heat.
- Sear all sides of the roast pieces until they are browned.
- Place the browned meat into the slow cooker.
- Pour the adobo sauce you made over the meat.
- Add chicken broth and bay leaves to the slow cooker.
- Cook on high heat for 6 hours or on low heat for the whole day.
- Use two forks to shred the meat while it's still in the slow cooker.
- Turn the slow cooker to the warm setting until you're ready to serve.
Nutrition
Calories: 362.2kcalCarbohydrates: 2.6gProtein: 48.7gFat: 17.6gSaturated Fat: 6.7gCholesterol: 149.7mgSodium: 547.4mgFiber: 0.3gSugar: 0.2g
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