Total TimePrep: 45 min. Cook: 7 hours
- 1/4 cup lime juice
- 1/4 cup cider vinegar
- 3 chipotle peppers in adobo sauce
- 4 garlic cloves, thinly sliced
- 4 teaspoons ground cumin
- 3 teaspoons dried oregano
- 1-1/2 teaspoons pepper
- 3/4 teaspoon salt
- 1/2 teaspoon ground cloves
- 1 cup reduced-sodium chicken broth
- 1 boneless beef chuck roast (3 to 4 pounds)
- 3 bay leaves
- 3 cups water
- 2 cups uncooked jasmine rice, rinsed and drained
- 3 tablespoons butter
- 1-1/2 teaspoons salt
- 1/2 cup minced fresh cilantro
- 2 tablespoons lime juice
- Place the first 9 ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.
- Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low until meat is tender, 7-9 hours.
- Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Remove from heat; gently stir in cilantro and lime juice.
- Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with 2 forks; return to slow cooker. Serve with rice.
Nutrition Facts1/2 cup beef mixture with 2/3 cup cooked rice: 513 calories, 21g fat (9g saturated fat), 122mg cholesterol, 882mg sodium, 40g carbohydrate (1g sugars, 1g fiber), 37g protein.
Dec 29, 2019
I love this recipe. I made it as is and it is flavorful and filling. I did find lime-cilantro rice that is FANTASTIC at my store, and I swear it tastes just like I made it from scratch. This dish is a keeper!
Sep 29, 2019
Love this recipe!! Will be doing this one again.
Jun 1, 2019
Loved the rice. It was delicious!
May 2, 2019
This recipe is wonderful and I've made it so many times!
Feb 27, 2019
This was really flavorful
Feb 12, 2019
Family loved this. We did it slightly different, served it street taco style with mini flour tortillas, sour cream, etc. I have a spanish rice recipe I love so I did that instead. The barbacoa was excellent. Usually when I make a crock pot roast type anything (stew, pulled pork, etc.) I have a huge amount left over that no one ever goes back to. With this, I only had one tiny little 8 ounce containers worth and I bet it'll be gone today. No one in my family had issue with the spice, however, everyone in the house except me snacks on jalapenos - so we're pretty spice loving.
Nov 5, 2018
cider vinegar and lime juice overpowered other flavors. Wont be trying this again
Oct 19, 2018
I would make this again but would tone down the heat. It made my hair curl but my husband said the heat didn't bother him. So if you have family members who are bothered by extra hot meals just fish out the meat when it's done, shred it and let those who like heat spoon the gravy over their dishes. I also tinkered with the rice. Sauted the cilantro lightly in butter before adding water and minute rice then added two tablespoons of gravy into the rice for flavor and then I put a large dollop of sour cream on top. Great flavor. I did have to plug the crock pot into another room and shut the door - the aroma was quite vivid. :-)
Jul 13, 2018
This recipe is SO good. Taste just like chipotle barbacoa beef. I shredded the roast with a hand mixer, way too lazy for forks :) If you're looking for a good copy cat recipe of chipotle barbacoa beef, look no further.
Jul 3, 2018
This recipe looks so delicious, will make it soon- minus the cilantro (I am one on those people that cilantro tastes like soap to). I was very relieved when I read through your recipe and that it was a beef roast, and not cow's head meat that was required! The barbacoa that I have seen on the cooking shows is made from meat off of a boiled cow's head! I know that is a very silly thing to say! But kudos to your recipe!