slow cooker small batch barbacoa

Name: slow cooker small batch barbacoa
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 1
Cuisine: Mexican
Ingredients: 1 lb Beef Chuck Roast (1 - 1.5 pounds boneless chuck roast — up to 1.5); 0 pieces Kosher Salt (kosher salt + freshly cracked black pepper); 1 tbsp Vegetable Oil (1 Tbsp. oil (canola, vegetable, grapeseed, or avocado)); ½ cup Red Pepper (1/2 cup red pepper, chopped); ½ cup Yellow Onion (1/2 cup yellow onion, chopped); 3 cloves Garlic (3 cloves garlic (smashed)); ½ tsp Cumin Seeds (1/2 tsp. cumin); ½ tsp Oregano (1/2 tsp. oregano); ½ tsp Ancho Chili Powder (1/2 tsp. ancho chili powder (or regular chili powder)); 1 tbsp Tomato Paste (1 Tbsp. tomato paste); 1 tsp Chipotle Chili in Adobo Sauce (1 chipotle in adobo, finely chopped (+ 1 teaspoon of the adobo sauce)); ⅓ cup Beef Broth (1/3 cup beef broth); ⅓ cup Beer (1/3 cup beer (light or dark)); 2 tbsp Orange Juice (2 Tbsp. freshly squeezed orange juice); 1 tbsp Apple Cider Vinegar (1 Tbsp. apple cider vinegar)

slow cooker small batch barbacoa - Main Course (Mexican)

495 minMexican

Servings1

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Dairy Free
Egg Free

Ingredients

For 1 serving

Beef Chuck Roast1 lb · 1 - 1.5 pounds boneless chuck roast — up to 1.5
Kosher Salt0 pieces · kosher salt + freshly cracked black pepper
Vegetable Oil1 tbsp · 1 Tbsp. oil (canola, vegetable, grapeseed, or avocado)
Red Pepper½ cup · 1/2 cup red pepper, chopped
Yellow Onion½ cup · 1/2 cup yellow onion, chopped
Garlic3 cloves · 3 cloves garlic (smashed)
Cumin Seeds½ tsp · 1/2 tsp. cumin
Oregano½ tsp · 1/2 tsp. oregano
Ancho Chili Powder½ tsp · 1/2 tsp. ancho chili powder (or regular chili powder)
Tomato Paste1 tbsp · 1 Tbsp. tomato paste
Chipotle Chili in Adobo Sauce1 tsp · 1 chipotle in adobo, finely chopped (+ 1 teaspoon of the adobo sauce)
Beef Broth⅓ cup · 1/3 cup beef broth
Beer⅓ cup · 1/3 cup beer (light or dark)
Orange Juice2 tbsp · 2 Tbsp. freshly squeezed orange juice
Apple Cider Vinegar1 tbsp · 1 Tbsp. apple cider vinegar

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Steps

1Season the chuck roast generously with salt and pepper. Set on a plate at room temperature as you prepare the other ingredients, upwards of 30 minutes.
2Turn a small crockpot to "low" heat.
3Heat olive oil in a large saute pan over medium-high heat. Brown the chuck roast on all sides, creating a crispy crust on the exterior. (About 2-3 minutes per side).
4Transfer the browned chuck roast to the crockpot.
5In the same pan used to cook the chuck roast, add chopped red pepper, onion, and a pinch of salt. Stir to coat the chopped vegetables in the remaining olive oil, and scrape up any browned bits leftover from the chuck roast. Cook 5-7 minutes until tender.
6Stir in garlic and seasonings. Cook another 1-2 minutes, then stir in tomato paste and chopped chipotle with adobo sauce. Mix everything well.
7Stir in beef broth, beer, orange juice, and apple cider vinegar. Bring pan to a simmer, and simmer 5 minutes. Remove from heat.
8Carefully transfer the contents of the pan directly onto the beef in the slow cooker. Cover and cook on "low" for eight hours, or until the beef is very tender and easy to shred.
9Shred the beef directly in the slow cooker. Turn the heat down to "keep warm", and allow the shredded beef to soak in the juices in the slow cooker for about 20 minutes before serving.
10Serve hot, or store in the refrigerator for up to five days.