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.
Pour the spicy sauce in the bottom of the slow cooker.
Add your chuck roast. Mine was frozen.
Cover with about 3-4 cups of beef stock.
Throw in a few bay leafs for good measure.
Cover and cook on low for 6 hours or high for 4 hours. Shred meat.
Serve in tortillas or sweet potatoes with onions and cilantro for garnish.
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
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.