Slow-Cooker Barbacoa
My husband adores this beef roast simmered in lime juice, chipotle and cumin. He would eat it one a week if I would make it that often! We have it over rice with cilantro and a spritz of lime. —Aundrea McCormick, Denver, Colorado
Ingredients
- 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
- RICE:
- 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
Reviews
Love this recipe!! Will be doing this one again.
I made this yesterday as instructed (*except rice) and it was fantastic! There was not one morsel of it left. It was so good, in fact, that I've been asked to make again for Football Sunday this weekend! This one's a keeper! (*I was able to locate packages of cilantro and lime rice and didn't need to make from scratch*).
Loved the rice. It was delicious!
This recipe is wonderful and I've made it so many times!
This was really flavorful
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.
cider vinegar and lime juice overpowered other flavors. Wont be trying this again
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. :-)
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.
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!