Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons vegetable oil
  • 3 pound chuck roast (Cut into 4 - 5 large chunks, and remove any large pieces of fat. )
  • 1/2 teaspoon black pepper and kosher salt
  • 1/2 Cup white wine
  • 6 cloves garlic (trimmed but unpeeled)
  • 1/8 Cup ancho chile powder
  • 1/8 Cup Chimayo chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon Mexican Oregano
  • 3 Tablespoon cider vinegar
  • 2 Tablespoons Honey
  • 5.5 ounces Tomato Juice (1 small can)

Instruction

  • Cut chuck roast into large chunks. Remove any large pieces of fat.
  • Heat a large skillet over medium high heat. Once the pan is hot, add the oil. Once the oil is hot and shimmering add the beef. Don't crowd the beef. Leave space between the pieces. Cook in batches if you need to. Brown until a golden crust appears on both sides. About 3 minutes per side.
  • Deglaze the pan with 1/2 cup wine. Cook for two minutes, scraping bottom of the pan to release the bits of crusty meat.
  • Place the meat in a 6 - 7 quart slow cooker.
  • Add the garlic cloves, chile powders, cumin, vinegar, honey and tomato juice to a food processor. Pulse until well blended.
  • With a spatula, scrape the chile mixture out of the food processor and spread it on the top of the meat. Add the wine mixture from the fry pan.
  • Cover and cook on low for 8 hours or until meat is tender.
  • Carefully remove meat with a slotted spoon onto a large cutting board. Shred the meat using two forks.
  • Pour the drippings from the crockpot into a saucepan. Boil it down to concentrate the flavors. This will take about 10 minutes. Ladle some of it over the meat.
  • The traditional Mexican way of eating barbacoa is to serve it on a warmed corn tortillas with guacamole, salsa, lime wedges and cilantro.