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Course Main Course

Ingredients

  • 3 tbsp. tablespoons of olive oil
  • 3 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 (4-ounce) can chopped green chiles
  • 1 small white onion, finely chopped (about 1 cup)
  • 1/4 cup fresh lime juice
  • 2 tbsp. apple cider vinegar
  • 3 bay leaves
  • 2 tsp. ground cumin
  • 2 tsp. dried Mexican oregano (or regular oregano)
  • 1 tsp. salt (adjust to taste after the cooking time)
  • 1 tsp. black pepper
  • 1/2 cup beef broth or water

Instructions

  • Preheat your Cooking System to a high stovetop setting. If you do not have a cooking system, this step will need to be done in a skillet. Add the olive oil and pieces of chuck roast. Sear the meat until some pieces are browned.
  • Add the balance of ingredients and stir gently to combine. 
  • Cover and dial your cooking system to Slow Cook Low for 6-8 hours, Slow Cook High for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork. If you do not have a cooking system, use your standard crock pot on the Low or High setting of your choice.
  • 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 the bay leaves. Use a pair of tongs or a slotted spoon to serve the barbacoa beef.
Serving ideas:  Serve on tortillas or in a bowl. Top with your favorite toppings such as cilantro, sliced jalapenos peppers. tomatoes, avocados, or black beans.
If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.
Yield 8-12 servings
Prep: 15 min.
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