Recipe for Slow Cooker Barbacoa BeefINGREDIENTS:
1 tsp. of garlic powder
1 1/2 Tbsp. of cumin
1/2 tsp. of ground cloves
2 tsp. of salt
3/4 tsp. of black pepper
2 1/2 pounds of chuck roast
3/4 cup of beef broth
1/4 cup of freshly squeezed lime juice (about 2 large limes)
2 1/2 Tbsp. of apple cider vinegar
3 bay leaves
Put the chopped onion into a slow cooker. In a small bowl, mix together the garlic powder, oregano, cumin, ground cloves, salt, and pepper. Spoon some of the mixture over the meat and rub over the surface of the meat using the spoon. Continue until the surface of the meat is coated with the spice mixture. Put the meat in the slow cooker with the onion, and include any of the spice mixture that may have fallen off. Then add in the beef broth, lime juice, apple cider vinegar, and bay leaves. Cook on low for 8 to 10 hours (I cooked it for 8 1/2 on low) or you can cook it on high for 4 - 6 hours.
Once meat finishes cooking, transfer it to a large plate and shred. Get rid of the fatty pieces of meat. Discard the bay leaves from the slow cooker. Add the meat back to the slow cooker and let it soak in the liquid for about 10 minutes before serving.
Store any leftover meat in the fridge in airtight containers and consume within 4 days.
Recipe Source: Seeded at the Table
Makes approximately 8 servings.