Slow Cooker Beef Barbacoa
Slow Cooker Beef Barbacoa, a Pot Roast / Comfort Foods beef recipe, ready in 8 to 10 Hours minutes, serves 8 Servings.
Recipe Courtesy Of:
Cook Time: 8 to 10 Hours
Servings: 8
Ingredients: 12
Ingredients
Preparation
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Step 1
Place ancho and guajillo chiles in a medium-sized saucepan; cover with water. Bring to a boil on HIGH heat, reduce the heat and simmer for 15 minutes or until softened and rehydrated.
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Step 2
Transfer chiles to a blender or food processor. Add 2 cups of the cooking liquid, discard the remaining. Add the vinegar, tomato, onion, garlic, oregano, salt and pepper; process until smooth.
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Step 3
Place the beef in the bowl of the crock pot. Pour marinade over the beef and add bay leaves. Cover and cook on LOW heat for 8-10 hours or according to your manufacturer’s instructions.
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Step 4
Remove roast from slow cooker. Skim fat and remove bay leaves from cooking liquid. Rest 10-15 minutes, then shred beef with a fork. Return shredded beef to cooking liquid. Serve over rice, in a tortilla or over nachos!
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Step 5
Optional step: For added flavor, place shredded beef in a large saute pan on MEDIUM-heat. Add cooking liquid for desired consistency. Cook until heated.
Nutrition Information
Nutrition information per serving: 300 Calories; 72.5 Calories from fat; 8.1 g Total Fat (2.7 g Saturated Fat; 3.1 g Monounsaturated Fat); 110.6 mg Cholesterol; 618.5 mg Sodium; 12.7 g Total Carbohydrate; 2.8 g Dietary Fiber; 40.5 g Protein; 5.3 mg Iron; 883.4 mg Potassium; 0.2 mg Thiamin; 0.5 mg Riboflavin; 9.4 mg Niacin; 1.3 mg Vitamin B6; 3.2 mcg Vitamin B12; 9.7 mg Zinc; 43.5 mcg Selenium; 158.8 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Iron, Selenium, Zinc, and Choline. It is a good source of Thiamin, Dietary Fiber, and Potassium.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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4 comments on "Slow Cooker Beef Barbacoa"
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I liked that this recipe was easy. I thought it was a bit bland. I added cumin, smoked paprika. I ended up doubling the seasonings and adding Dash Southwest Chipotle that I ground into a powder. I will definitely use more fresh garlic and onions next time. My family loved it, but agreed I should work on perfecting it. We used it for tacos, nachos, and burritos. My family likes things well seasoned but not HOT! I'm making it again and will continue to play with it until it's just right for us.
This, by far, is the best recipe I've seen for Barbacoa !
This recipe is so easy and full of flavor!