Super tender with a slight kick this Slow Cooker Barbacoa Recipe is a tasty dish that can be served up many ways. Perfect for potlucks, family meals and gatherings.
Cut the beef roast into 7 or 8 large chunks and place in the crockpot.
In a blender, combine the beef broth, Chipotle chiles, Adobo sauce, apple cider vinegar, lime juice, garlic, oregano, cumin, salt, black pepper and cloves. Puree until smooth.
Pour the contents of the blender over the beef in the crockpot.
Toss the pieces of beef to coat in the sauce mixture.
Push the bay leaves down into the liquid in the crockpot.
Cook the beef in the crock pot on high for approximately 4 to 6 hours (depending on the size of the pieces) or 8 to 10 hours on low until they are tender.
Remove the bay leaves from the sauce.
Use two forks to shred the beef. You can remove the pieces from the crockpot and place them on a cutting board to make shredding easier.
Return the shredded beef to the crock pot and stir to coat the shredded meat with the sauce.
When ready to serve, use a slotted spoon to remove the shredded meat.
Notes
Serve this in various different ways, see my tips above.
This can be cooked on low for 8-10 hours or high for 4-6 hours.
Chuck roast or brisket work best for this recipe.
This has kick from the chipotle and adobo, if you want less spice you can leave some of that out.
This can be frozen, see my tips above.
Make sure you get a good cut of meat, this can be the make or break on the tenderness for shredding.