Slow-Cooker Barbacoa

  Dinner

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.

Slow-Cooker Barbacoa

Average Rating: 4.67647

TOTAL TIME: Prep: 45 min. Cook: 7 hours
YIELD: 8 servings.

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

Instructions

  • 1. Place the first 9 ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.
  • 2. 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.
  • 3. 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.
  • 4. 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 Facts

1/2 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.

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