Barbacoa Beef with Rice - Slow Cooker

8 servings. Cook 7-9 hrs. Serve with rice recipe that follows.
Barbacoa Beef with Rice - Slow Cooker
Barbacoa Beef with Rice - Slow Cooker

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • RICE

  • 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

Directions

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.

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