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Crockpot Barbocoa Roast

Great for Tacos, Birria Tacos, Wraps or Rice Bowls
Course: Crockpot
Cuisine: Mexican
Author: Catherine's Plates

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.