Slow Cooker Baebacoa

By Susan52

Ingredients

• RICE:
• 1/4 cup lime juice
• 1/4 cup cider vinegar
• 3 chipotle peppers in adobo sauce
• 4 garlic cloves, thinly sliced
• 4 teaspoons ground cumin
• 3 teaspoons dried oregano
• 1-1/2 teaspoons pepper
• 3/4 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 cup reduced-sodium chicken broth
• 1 to 4 chuck roast (3 to 4 pounds)
• 3 bay leaves
• 3 cups water
• 2 cups uncooked jasmine rice, rinsed and drained
• 3 tablespoons butter
• 1-1/2 teaspoons salt
• 1/2 cup minced fresh cilantro
• 2 tablespoons lime juice

Details

Servings 8
Preparation time 45mins
Cooking time 45mins
Adapted from tasteofhome.com

Preparation

Step 1

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.

Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed and rice is tender. Remove from heat; gently stir in cilantro and lime juice.

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 rice.