I LOVE barbacoa. It’s recently become a staple for us - especially when we’re hosting people in our home and/or cooking for a large group. It’s perfect for taco nights, and the leftovers are great for topping salads with throughout the week! This recipe can be used with a slow cooker or a pressure cooker - we’ve done both and it’s delicious either way! It’s flavor-packed, insanely tender, and is another crowd favorite.

INGREDIENTS:

3 lbs chuck roast

1/4 cup lime juice (fresh)

1 cup white onion (roughly chopped)

5 cloves garlic (minced)

1 (4oz) can green chiles

4-5 chipotles in adobo (chopped)

2 tbsp. apple cider vinegar

1 tbsp. oregano

1 tsp. ground black pepper

1/4 tsp. ground cloves

2 tsp. sea salt

1 tbsp. ground cumin

3 bay leaves

4 tbsp. butter (salted)

1/4-1/2 box of beef stock

INSTRUCTIONS:

Combine all of the ingredients in the middle section in a bowl.

Season the meat with liberal amounts of salt and pepper. Sear the chuck roast in a cast iron skillet - just enough to brown the edges. This helps seal in the flavors and makes a huge difference!

Cut the meat into roughly 2-inch cubes, discarding any big pieces of fat or gristle, and place into your crock pot or pressure cooker.

Pour the bowl of seasoning ingredients over the meat and stir to coat the meat.

Pour 1/4 - 1/2 the box of beef stock over the meat. You’ll want to pour until the stock ALMOST covers the meat, but just below that point. Place 3-4 bay leaves on top, as well as the 4 tablespoons of salted butter.

Cover with the lid. In a crock pot/slow cooker, cook for 8-9 hours on low heat. In a pressure cooker, cook on the “meat” setting for 1 hour.

Once the meat is done cooking, take two forks and shred the meat. Allow the shredded meat to sit for a bit to absorb all the flavors from the juices. When you’re ready to serve, take tongs and place in a serving bowl, and voila! Ready for tacos, nachos, salads - you name it!

Pairs well with guacamole, goat cheese, cilantro and lime!

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