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Crockpot Chipotle Barbacoa Bowl

Crockpot Chipotle Barbacoa

Fall-apart chuck roast slow-cooked in a smoky chipotle-lime sauce with cumin, oregano and a hint of clove. Pile it into bowls, burritos, nachos, quesadillas or enchiladas.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 3 lb chuck roast cut into 2-inch pieces
  • 1 onion finely chopped
  • 4 garlic cloves
  • 2-4 chipotle peppers in adobo 2 for mild, 4 for spicy
  • 1/4 cup lime juice
  • 2 Tbsp apple cider vinegar
  • 1/2 cup beef broth or bone broth or water
  • 1 Tbsp dried oregano
  • 1 Tbsp ground cumin
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp ground cloves
  • 3 bay leaves

Method
 

  1. Cut the roast into 2-inch pieces and put it in the Crockpot with the chopped onion.
  2. Blend the garlic, chipotles, lime juice, vinegar, beef broth, oregano, cumin, salt, pepper and cloves until smooth.
  3. Pour the sauce over the beef and stir to coat. Lay the bay leaves on top.
  4. Cover and cook on LOW 6-8 hours or HIGH 3-4 hours, until the beef shreds easily.
  5. Remove the bay leaves, shred the beef with two forks and let it sit in the juices 10 minutes before serving.

Notes

Brisket, beef cheeks, lamb or goat also work. Store leftovers in their juices up to 5 days in the fridge or 6 months frozen.