I enjoy a Chipotle burrito every now and then, and I always get their barbacoa beef. For the Super Bowl party, I finally got around to attempting to make something like it myself. I picked up 6.5 pounds of chuck roast from the butcher and plopped it in the slow cooker for about 8 hours. It was so good! This one is going into our regular rotation. Below you’ll find the recipe that I used from Genius Kitchen, modified just a little bit:
- 1⁄3 cup apple cider vinegar
- 4 teaspoons minced garlic cloves
- 4 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 3 tablespoons lime juice
- 3 dried chipotle chiles
- 2 tablespoons vegetable oil
- 3⁄4 cup chicken broth
- 3 bay leaves
- 4 -5 lbs chuck roast
- To make the adobo sauce combine vinegar, lime juice, chipotles, garlic, cumin, oregano, black pepper and salt in a blender or processor on high speed until smooth.
- Remove most of the fat from the roast and then cut into large chunks.
- Pour oil into a frying pan and sear all sides of roast on medium-high heat until browned.
- Place meat into slow cooker and pour adobo sauce over meat.
- Pour in the chicken broth and add bay leaves.
- Cook on high heat 6 hours or on low all day.
- While still in the Crockpot, shred the meat with two forks and turn the heat to warm. Serve with hard or soft tortilla shells when ready.