Today's recipe is super simple to put together and is super versatile in terms of what meals it can be used in to make dinner. This week has been really hectic and stressful. Our house decided to have some major catastrophes over the holiday weekend. Thus everyday this week has been trying to figure things out and get repairs done. We are making progress but have a major hurtle still with our well water. Fingers crossed that this isn't going to cost us major $$$$.
So back to the super easy recipe. First off it is a slow cooker recipe and well that should tell you a lot. In the most basic steps you put the meat in the slow cooker, mix the sauce ingredients in a blend for about a minute, pour the sauce over the beef, turn on the slow cooker and wait for dinner to be done. That's all.
I had to get the chilies in adobo sauce as an extra ingredient but everything else we had already in the pantry.
The best part about this recipe is that it could be used for about a million different dishes. OK so maybe that is a bit of a exaggeration but it can certainly be used for a lot. We had nachos the first night. Pizza the next night. And I used some for a burrito bowl for lunch.
This recipe is a keeper for us for those busy weeks as well as those not so busy weeks just because it is that good. Enjoy!
Slow Cooker Beef Barbacoa
Prep Time: 5 minutes
Cook Time: 6-8 hours
Keywords: slow-cooker entree Mexican
Ingredients (serves 8)
- 1/3 cup apple cider vinegar
- 1/2 yellow onion
- 2 tablespoons fresh lime juice
- 4 garlic cloves
- 4 teaspoons ground cumin
- 2 teaspoons oregano
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon ground cloves
- 3-4 chipotle chilies in adobo sauce
- 3/4 cup beef stock
- 3-4 lb. beef chuck roast
Trim any excess fat off the roast and place it in a slow cooker with the beef stock.
In a blender, combine vinegar, onion, lime juice, garlic, cumin, oregano, black pepper, salt, cloves, allspice and desired number of chilies and puree until smooth. Pour the sauce over the meat.
Cook on low heat for 8-10 hours or high heat for 6 hours.
Shred the meat in the juices and serve warm.
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