Slow Cooker Barbacoa (CP)

  • 1/4 C lime juice
  • 1/4 C cider vinegar
  • 3 chipotle peppers in adobo sauce
  • 4 garlic cloves, thinly sliced
  • 4 tsp. ground cumin
  • 3 tsp. dried oregano
  • 1-1/2 teaspoons pepper
  • 3/4 tsp. salt
  • 1/2 tsp. ground cloves
  • 1 C reduced-sodium chicken broth
  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 3 bay leaves

Place the first nine ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.

Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low 7-9 hours or until meat is tender.

Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with two forks; return to slow cooker. Serve with lime-cilantro rice.

Date Added:January 31, 2016
Classification:Beef Main Dishes
Source:Taste of Home
Course:Main Course