Slow Cooker Beef Barbacoa

• Meat

  • 2 lbs Beef chuck, boneless roast

• Produce

  • 1 Bay leaf
  • 1/2 cup Cilantro, packed leaves
  • 6 large cloves Garlic
  • 1 tsp Oregano, dried

• Canned Goods

  • 6 oz Beef broth
  • 1 Chipotle peppers in adobo
  • 1 tbsp Tomato paste

• Condiments

  • 2 tbsp Lime juice, freshly squeezed

• Baking & Spices

  • 2 tsp Chili powder
  • 2 tsp Garlic salt
  • 1 Salt & freshly ground black pepper

• Nuts & Seeds

  • 1 tbsp Cumin

• Beer, Wine & Liquor

  • 6 oz Mexican beer

Found on fivehearthome.com

Description

Directions

• Generously season beef roast on both sides with salt and freshly ground black pepper. Place in the bottom of a large slow cooker.
• In a mini or regular-sized food processor, pulse garlic until chopped. Add cilantro leaves and pulse until minced. Add chipotle peppers plus adobo sauce, lime juice, tomato paste, cumin, chili powder, garlic salt, and oregano. Secure lid and process until just blended. (Alterntively, you may use a knife to mince garlic, cilantro, and chipotle(s), then stir in remaining ingredients until well mixed.)
• Spread half of chipotle mixture over the top of the roast. Carefully flip roast over and spread remaining mixture over other side. Pour beef broth and beer into the bottom of the slow cooker (without washing the chipotle mixture off the roast). Drop in bay leaf. Cover and cook on low for 8 to 10 hours.
• Remove roast to a cutting board. Skim fat off top of cooking liquid, if necessary, and remove bay leaf. Slice beef into chunks and then shred pieces with two forks. Return to slow cooker, stir meat to soak up liquid, and reheat on Warm for 20 to 30 minutes. Serve as a filling for tacos, burritos, enchiladas, quesadillas, or on top of a rice bowl or salad. Refrigerate leftover meat in reserved cooking liquid.