This spicy shredded beef is the perfect meat to add to pretty much anything: stuff it in some bell peppers and bake, make tacos or tostadas, top it on some salad as your protein, make burrito bowls, stuff it in mini bell peppers to make healthy “nachos”… the possibilities are really endless! We even like to top our scrambled eggs with them for breakfast! Make this in the crockpot at the beginning of the week and use it to spice up your everyday meals!
Crockpot Spicy Barbacoa Beef
2016-05-18 09:35:50
Serves 6
Ingredients
- 2 lbs. Boneless Chuck Roast Beef
- 2 tbsp. oil
- 1 white onion, diced (about 1 1/2 cups)
- 3 chipotles Chiles in adobo sauce + 1 tbsp. of the adobo sauce (If you are Whole30 use 2 tbsp. of Chipotle Chili Powder here instead and rub all over the beef)
- 2 tbsp. apple cider vinegar
- 1/4 cup lime juice
- 1 cup chicken broth
- 1 tbsp. ground cumin
- 1/4 tsp. ground clove
- 1 tsp. dried oregano
- 6 cloves of garlic, minced
- 1 tsp. salt
Instructions
- Heat 2 tbsp. oil in a large skillet over med-high heat. Trim excess fat off of roast, then season the roast on all sides with salt and pepper. Sear all sides in the hot skillet (about 2 mins per side). Place seared roast into the crockpot.
- In the same skillet, add the diced onions and saute for 3-5 minutes, until slightly tender. Place in the crockpot with the roast.
- Finely dice/mince the chipotle chiles. Place in a bowl with 1 tbsp. of the adobo sauce. In that same bowl, add the lime juice, apple cider vinegar, chicken broth, cumin, clove, oregano, garlic and salt. Cover and cook on low for 6-8 hours, or on high for 4-6 hours.
- When cooking time is complete, using two forks shred the beef until shredded finely (or to your liking)
- Serve and enjoy however you'd like!
Notes
- Serving Suggestions: make tacos, serve over a salad, stuff bell peppers and bake, serve over cauliflower "rice/quinoa/rice and make burrito bowls. Don't forget the pico!
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