Copycat Chipotle Barbacoa
Copycat Chipotle Barbacoa made in the slow cooker.
Prep Time20 mins
Cook Time10 hrs
Total Time10 hrs 20 mins
- 3 lbs. beef chuck roast
- 2 tbsp. cooking oil
- 1 tsp. salt
- ½ tsp. dried oregano
- ½ tsp. ground cumin
- ⅛ tsp. ground cloves
- 2 bay leaves
- 2 garlic cloves minced
- 1 chipotle pepper minced (from a can of chipotle peppers)
- 1 Tbsp. adobo sauce (this is the sauce from the can of chipotle peppers)
- ½ cup water
Heat a large skillet over medium-high heat. When the pan is hot add the oil. Brown the chuck roast on all sides, then add the roast to a 5-quart or larger slow cooker.
Sprinkle the roast with the salt, oregano, cumin and cloves. Add the bay leaves, minced garlic, minced chipotle pepper, and adobo sauce (that's from the can of peppers) on top the roast. Add the water around the sides of the roast.
Cover and cook on LOW for 8-10 hours, without opening the lid during the cooking time.
When the roast is done cooking, remove and discard the bay leaves. Shred the meat with 2 forks. If the meat is really fatty, I do the shredding on a plate so I can pick out the fatty pieces and discard them. Add the shredded meat back into the juices in the slow cooker.
Calories: 462kcal | Carbohydrates: 1g | Protein: 44g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 767mg | Potassium: 753mg | Fiber: 1g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 5mg