Crockpot Barbocoa Roast
Great for Tacos, Birria Tacos, Wraps or Rice Bowls
Equipment
- crockpot or slow cooker
- large skillet
- Food Processor
Ingredients
- 3 lb boneless chuck roast
- salt & pepper to season roast
- 1 medium onion chopped
- 1 TBS minced garlic
- 2 chipotles in Adobe Sauce, canned (can omit for no heat)
- 1 (4oz) can diced green chilies
- 1/4 cup lime juice
- 2 TBS apple cider vinegar
- 1 TBS ground cumin
- 1 TBS dried oregano or Mexican dried oregano
- 2 tsp salt
- 2 tsp black pepper
- 3 cups beef broth, divided
Instructions
- In a food processor or blender, blend together sauce ingredients (onion, garlic, chipotles, green chilies, lime juice, apple cider vinegar, ground cumin, oregano, 2 tsp salt and 2 tsp black pepper with 1 cup of beef broth.
- Pour mixture into bottom of crockpot.
- in a large skillet heat 2 TBS cooking oil on medium high heat. Season top of roast with salt & pepper. Place roast season side down in hot oil, season with salt and pepper. Sear meat for 4-5 minutes until browned. Turn roast over and sear on that side for an additional 4-5 minutes.
- Submerge roast into liquid sauce in crockpot. Cook roast for 8-9 hours on low or 6-8 hours on high. The time will depend on how thick the roast is. You will want to make sure the roast is cooked through and very tender.
- Shred roast with 2 forks and let sit in the juices of crockpot.
- Serve making Birria Tacos (I have a recipe for this, just search recipe bar at top of page.), also serve over rice bowl with corn, beans, cilantro, tomatoes, sour cream, and cheese. Enjoy.
