Crockpot Chipotle Beef Barbacoa

So maybe the name is misleading.  Barbacoa.   I looked it up and it refers to a method of cooking that comes from barbecue – meaning the meat is cooked for a long time over an open fire.  So crockpot beef barbacoa is kind of a misnomer.  But what I really like about any barbacoa recipe you’ll find is that the meat is juicy, a little bit spicy and a little bit tangy.

Since I’ve been trying to cook relatively healthy, and find recipes that I can just throw in the crockpot and walk away, the other day I decided to come up with my own barbacoa recipe.  And instead of serving it in tortillas, I served it in a baked sweet potato.  I think KB was a little confused when I served dinner because he normally likes this type of food in a tortilla, but by the end, he was definitely enjoying it.

And I made the barbacoa a little less spicy (for the tiny humans), but you could certainly add more chipotle chiles to kick up the heat.  I’m sure KB would have loved a little more heat.

Start by making your spicy sauce.  In a food processor, combine onion, chipotle chiles (I used 2 small), adobo sauce, cilantro and vinegar.

DSC_0836

Pour the spicy sauce in the bottom of the slow cooker.

DSC_0837

Add your chuck roast.  Mine was frozen.

DSC_0838

Cover with about 3-4 cups of beef stock.

DSC_0838

Throw in a few bay leafs for good measure.

DSC_0839

Cover and cook on low for 6 hours or high for 4 hours.  Shred meat.

DSC_0840

Serve in tortillas or sweet potatoes with onions and cilantro for garnish.

DSC_0841

Recipe:

4 lb beef chuck roast
2 chipotle chiles **you can add more if you like heat
2 Tablespoons adobo sauce
1/3 cup cilantro
1/3 cup apple cider vinegar
1 onion
3 bay leafs
3 cups beef stock
onions and cilantro for garnish

In a food processor, pulse onion, chipotle chiles, adobo sauce, cilantro and apple cider vinegar.  Pour mixture in bottom of crockpot.  Add chuck roast.  Cover with about 3 cups beef stock and add 3 bay leafs.  Cover and cook on low for 6 hours or high for 4 hours.  Shred beef and return to juice.  Serve over rice with tortillas or in a baked sweet potato with onions and cilantro for garnish.

Enjoy!

Caroline