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Slow Cooker Beef Barbacoa
8 servings
| prepTrim excess fat from beef chuck roast and cut into 6 pieces | |||
| 1/2 cup / 15 g packed cilantro leaves | Blend cilantro mixture | Cook low 8–9 hr, shred, rest 30 min | |
| 1/3 cup / 80 ml apple cider vinegar | |||
| Juice of 2 limes | |||
| 1–2 chipotle peppers in adobo sauce | |||
| 4 cloves garlic | |||
| 1 tablespoon ground cumin | |||
| 1 tablespoon dried oregano | |||
| 1 tablespoon chili powder | |||
| 1/4 teaspoon ground cloves | |||
| 1 4-pound / 1.8 kg boneless beef chuck roast, cut into 6 pieces | Season beef with salt & pepper | Combine beef, beer & cilantro sauce | |
| Kosher salt and freshly ground black pepper to taste | |||
| 1 1/2 tablespoons / 22 ml canola oil | Sear beef in oil until browned | ||
| 1 cup / 240 ml beer (such as Modelo) | |||
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