Work’s about to get crazy busy for me, so my priority is making sure I don’t have to think about food during the week. I try to make one dish that’ll provide enough leftovers to cover dinner for a few days.
Enter the slow-cooker. The poor thing only gets broken out a few times a year, and I really need to make more use out of it. There are so many great recipes out there just waiting to be made. Like this recipe for crockpot barbacoa beef. I love the barbacoa beef at Chipotle and have been wanting to recreate it at home. I saw quite a few versions of the recipe online, and really just picked the first one that looked good.
I can’t wait for all the faux burrito bols, tacos, and quesadillas that await me this week!
Crockpot Barbacoa Beef
3 lb. top round roast (I ended up with mock tender roast, which is used for pot roasts)
2 medium onions, cut into eighths
3 tbsp. vegetable oil
2 tbsp. minced garlic (my tweak)
1 tbsp. cumin (forgot to include in the picture!)
1 tbsp. oregano
2 tsp. chili powder (my addition)
1 small can chipotle peppers in adobo sauce (use less if you want less heat)
2 cups beef broth
2 tbsp. white vinegar
3 bay leaves
salt to taste
1. Place all ingredients except for beef and bay leaves in blender. Blend on high speed until a chunky sauce consistency.
2. Pour some of the sauce in the bottom of a slow-cooker. Then add beef, bay leaves, and remaining sauce.
3. Cook on LOW for 8-10 hours. Beef should be fork tender. Shred beef and mix into sauce. Taste and add salt as necessary.