Name: Erickson Slow Cooker Barbacoa Beef
Yield: 8 servings
Ingredients: 3 1/2 lb chuck roast, cut in large chunks; 2 tsp kosher salt; 1 tbsp olive oil; 3 chipotle peppers in adobo; 1 tbsp adobo sauce; 4 garlic cloves; 1/2 cup beef stock; 1/4 cup fresh lime juice; 2 tbsp apple cider vinegar; 1 tbsp ground cumin; 2 tsp dried oregano; 1/4 tsp ground cloves; 2 bay leaves

Directions

1. Season and brown the chuck roast in hot oil. Transfer to the slow cooker.
2. Blend chipotles, adobo, garlic, stock, lime juice, vinegar, cumin, oregano, and cloves until smooth.
3. Pour over beef and add bay leaves.
4. Cook on LOW 8 hours until easily shredded.
5. Shred the beef, discard bay leaves, and toss the meat with enough cooking liquid to keep it juicy. Serve in tacos, bowls, or burritos.

Equipment

Slow cooker

Large skillet or Dutch oven when browning is called for

Cutting board and chef knife

Instant-read thermometer for meat and poultry recipes

Food safety & storage

Keep raw beef refrigerated and prevent cross-contamination. For whole cuts, use at least 145°F with a 3-minute rest where appropriate; braised chuck recipes intentionally cook much further for tenderness. Refrigerate leftovers promptly.

Store leftovers in a clean glass container in the refrigerator.

Erickson Slow Cooker Barbacoa Beef

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.