Barbacoa Pot Roast

Barbacoa Pot Roast
Barbacoa Pot Roast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    POUNDS OF BEEF BOTTOM ROUND (CHUCK OR SHOULDER WILL WORK, TOO)

  • 1

    CHIPOTLE PEPPER IN ADOBO SAUCE (ONE PEPPER, NOT THE WHOLE CAN)

  • 1/4

    CUP APPLE CIDER VINEGAR

  • 1

    TABLESPOON GROUND CUMIN

  • 2

    TEASPOONS DRIED OREGANO

  • 1/2

    TEASPOON GROUND ALLSPICE (OPTIONAL)

  • 2

    TEASPOONS GRANULATED GARLIC

  • 2

    CUPS BEEF STOCK

  • 2-3

    BAY LEAVES, TORN IN HALF

  • 3

    CARROTS, PEELED AND CHOPPED

  • 2

    YELLOW ONIONS, PEELED AND CHOPPED

  • SALT AND PEPPER, TO TASTE

Directions

Preheat oven to 300 degrees F. Generously season the beef with salt and pepper. In a large Dutch oven set over medium-high heat, brown the meat on all sides. Meanwhile, make a spice paste by combining the chipotle pepper, vinegar, cumin, oregano, allspice (if using), and garlic in a food processor. Blend until smooth. If You’re Using a Slow Cooker: Place the roast in the slow cooker. Add the spice paste, beef stock, bay leaves, carrots, and onions. Cover and cook on Low for 8 to 9 hours, until the meat is fall-apart tender. If You’re Using the Oven: Once the beef has browned, turn the heat off. Add the spice paste, beef stock, bay leaves, carrots, and onions. Wrap a sheet of aluminum foil over the Dutch oven, prick a small hole or two in the top, and cook until the meat is fall-apart tender, 5 to 6 hours. Remove the bay leaves. Roughly shred the beef with two forks, and serve warm.

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