TODAY Food Club

This Barbacoa consists of a good cut of beef – aka a roast…shoulder, rump, top or bottom round. You plaster it in a mixture of smoked chipotles in adobo, beef stock, beer, tomato paste, brown sugar, fresh garlic and cilantro and Mexican spices. Let it get happy in the crock pot for 8 hours on low and you’ve got yourself the foundation for the best party meal of all time! Seriously.

Slow Cooker Beef Barbacoa

• Yield: 8-10
• Prep Time: 10 hr
• Cooking Time: 8 hr 10 min

Ingredients

• 3 pound boneless beef roast (rump, top or bottom round)
• 2 tablespoons olive oil
• 2 teaspoons smoked salt (or regular salt)
• 1 teaspoon pepper
• 6 large cloves of garlic, minced
• ½ cup cilantro finely chopped
• 2 tablespoons cider vinegar
• 11/2 tablespoons Cumin
• 5 Chipotle Peppers in Adobo Sauce (chopped finely)
• 2 tablespoons Adobo Sauce
• 3 ounces tomato paste
• 3 ounces tomato paste
• 10 ounces beef stock
• 8 ounces beer

Preparation

1. Trim and discard the excess fat from the meat. This will ensure that you're not left with oily, greasy cooking liquid.
2. Coat the roast with olive oil, then salt and pepper the entire roast.
3. Mix all the other ingredients together, except the beer and the beef stock, and make a paste. Smear the paste all over the roast and set it in a slow cooker turned on low.
4. Gently pour the beer and beef stock into the slow cooker without rinsing the paste off the roast. Close the lid and let the roast cook for 7-8 hours.
5. When the meat is tender and pulls apart easily, remove it from the crock pot, place it on a cutting board and pull the roast with two forks.
6. Skim any fat off the cooking liquid. Place the pulled meat in a serving dish and ladle the desired amount of sauce over it. All the flavors from the sauce will be absorbed by the meat. Serve warm with your favorite toppings on corn or flour tortillas, corn tostadas, corn taco shells or by itself with some rice and beans.

Recipe Tags

• Slow cooker
• Mexican
• Entree