Wednesday, March 6, 2013

Slow Cooker Barbacoa Beef

As usual with the spicier/Southwestern recipes, I was not a huge fan, but Jess adored it.

I served it over rice, with baked veggies – rough cut zucchini, yellow squash, red onion, and thinly sliced mini red and orange sweet peppers, tossed with olive oil and thyme, rosemary, parsley, basil and dill and baked at 350 F for about half an hour.  I think it might have been better as the original recipe's alternate suggestion: with cheese as quesadillas. 


  • 3 lbs lean beef roast
  • 5-8 cloves of garlic
  • 1/2 med. onion
  • 2 Tbs lime juice
  • 1 chipotle in adobo sauce (or more, if you prefer more heat)
  • 1 Tbs ground cumin
  • 1 Tbs oregano
  • 1/2 tsp ground cloves
  • salt and pepper
  • 1 tsp oil (if browning)
  • 1 c. water


  1. Combine peeled garlic, rough chopped onion, lime juice, cumin, oregano, and cloves in food processor and blend smooth.  Add some or all of the water if necessary.
  2. Cut beef into large chunks.  Season with salt and pepper.  Brown in the oil if desired.  
  3. If freezing, combine all ingredients in a freezer bag and freeze flat, then thaw in refrigeratore the day before cooking.  Place all in slow cooker and cook on low 7-9 hours, or high for 5-6.
  4. Move chunks of meat to a bowl and shred.  Add in some of the liquid to desired taste and consistency.

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