Slow-Cooker Barbacoa
This set-it-and-forget-it beef roast is as versatile as it is richly flavored—it gets a gentle, smoky heat from chipotle chiles. Serve it as-is with sides and then reinvent leftovers in everything from quesadillas to tacos and burrito bowls. It’s an easy way to set yourself up for days of delicious meals!
Ingredient
- 2 cups chopped red onions
- 2 tablespoons finely chopped canned chipotle chiles in adobo sauce
- 3 cloves garlic, finely chopped
- 1 packet (1 oz) Original Taco Seasoning Mix
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 cup beef flavored broth (from 32-oz carton)
- 2 tablespoons vegetable oil
- 2 to 3 lb boneless beef chuck roast
Direction
- Spray 6-quart slow cooker with cooking spray. In slow cooker, mix onions, chiles, garlic, taco seasoning mix, cumin, coriander and salt. Stir in broth.
- In 12-inch skillet, heat oil over medium-high heat. Cook beef roast in oil 10 to 13 minutes, turning once, until browned on both sides. Transfer to mixture in slow cooker; turn to coat. Cook on Low heat setting 8 hours.
- Transfer beef to cutting board; cool slightly. Shred beef, discarding any pieces of fat. Toss beef with 1/2 cup of the cooking liquid. Discard any remaining cooking liquid.
