Crock-pot Barbacoa

by Beth on September 18, 2010

One down, 29 to go!

It’s been quite a while since I last shared a recipe with my readers.  I’ve been busy, but my food choices haven’t been very inspiring.  August passed by in a flurry of activity – painting rooms, staining our deck, sewing up a storm and attending gatherings with family and friends.  In the midst of all this activity, dinner has been simple:  burgers or chicken with fresh produce from our favorite local farm, sandwiches or pizza.

I haven’t stepped beyond the ordinary much lately, but I did manage to make this barbacoa not once, but twice!   This recipe, adapted slightly from Tasty Kitchen, was a fabulous find!  With very little attended prep-time, you can make mouth-watering barbacoa for tacos, enchiladas, burritos or any other favorite Mexican dish.  The flavors meld beautifully, but it’s the chilis in adobo sauce the really make the marinade.  They impart a wonderfully smoky heat that builds gradually, but consider yourself warned that they can pack quite a punch!


3 pounds Top or Bottom Round Roast
2 onions, roughly chopped
3 tbsp vegetable oil
8 cloves garlic, minced
1 tbsp cumin
1 1/2 tbsp dried oregano
1/2 – 1 small can of chipotles in adobo sauce
1 cup chicken broth
1 cup water
2 tbsp white or rice vinegar

1. Place all ingredients except the roast in a blender and blend until smooth.
2. Spoon some sauce into the slow-cooker so it covers the bottom.  Add the roast and pour the rest of the sauce over meat.
3. Cook on low for 8-10 hours.
4. Remove beef from slow-cooker and drain sauce from slow-cooker (set aside – don’t throw it away).
5. Shred the beef using forks or tongs and return to the slow-cooker. Gradually add sauce to shredded beef, stirring as you go. You want to coat the meat with the seasoning, but not leave standing liquid in the slow-cooker.
6. Let beef sit on low or warm for 5-10 minutes to allow the sauce to season the beef.

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