Barbacoa Beef with Rice - Slow Cooker
8 servings. Cook 7-9 hrs. Serve with rice recipe that follows.
- 1/4 c lime juice
- 1/4 c cider vinegar
- 3 chipotle peppers in adobo sauce
- 4 garlic cloves, thinly sliced
- 4 t ground cumin
- 3 t dried oregano
- 1 1/2 t pepper
- 3/4 t salt
- 1/2 t ground cloves
- 1 c chicken broth
- 1 boneless beef chuck roast (3-4 lbs.)
- 3 bay leaves
- 3 c water
- 2 c uncooked jasmine rice, rinsed & drained
- 3 T butter
- 1 1/2 t salt
- 1/2 c minced fresh cilantro
- 2 T lime juice
Place first 9 ingredients in blender; cover & process until smooth. Add broth; pulse to combine.
Place roast & bay leaves into 4 or 5 qt. Slow cooker; pour sauce over top. Cook covered on low 7-9 hrs. until meat is tender.
Prepare rice about 30 min before serving.
In LG pan, combine water, rice, butter & salt; bring to boil. Reduce heat; simmer covered 12-15 min. Until liquid is absorbed & rice is tender. Remove from heat; gently stir in cilantro & lime juice.
Remove roast from cooker & cool slightly. Discard bay leaves & skim fat from cooking juices. Shred beef with two forks; return to slow cooker. Serve with rice.