Ingredients

The following ingredients have 6 Servings
  • 2 1/2 pounds beef chunk roast
  • 2 tablespoons extra virgin olive oil
  • Kosher salt
  • Ground black pepper
  • 1 small red onion (diced)
  • 1 red chili pepper (diced (optional))
  • 2 chipotle chilis in adobo
  • 3 cloves minced garlic
  • 2/3 cup beef broth
  • 3 tablespoons lime juice
  • 2 tablespoons apple cider vinegar
  • 2 bay leaves
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 12 small corn or flour tortillas (for serving)
  • 1/2 red onion (thinly sliced, for serving)
  • queso fresco (for serving)
  • cilantro (for serving)
  • sliced jalapeños (for serving (optional))
  • lime wedges (for serving)

Instruction

  • Coat the inside of the slow cooker with oil.
  • Season the chunk roast with salt and pepper. Preheat a skillet over high heat and add oil. Sear the chunk roast on all sides, about 2 minutes per side. Place roast in crock.
  • Pour the remaining ingredients for the barbacoa beef over the roast and turn to coat. Close the lid and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
  • When the roast is fully cooked, shred with two forks and toss in the sauce.
  • Serve on corn or flour tortillas. Garnish with red onion, queso fresco, cilantro, jalapeños and lime wedges.