Crockpot Beef Barbacoa

Barbacoa is a way of slow cooking meat to make it deliciously tender and juicy, and our crockpot version does just that! Tender beef in a flavorful broth that can be eaten in tacos, over rice, or in a burrito bowl. You'll love it!

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Ingredients

• 2 lb beef roast – any cut, get the cheapest one with some fat on it
• 1 c beef stock or broth
• 2 bay leaves
• 1 sweet onion, sliced into thin strips
• Marinade
  • 1 tsp ground chipotle pepper
  • 1 tsp granulated garlic
  • 4 cloves fresh garlic, crushed or minced
  • ¼ c cider vinegar
  • ¼ c lime juice
  • 2 tsp ground cumin
  • ½ tsp dried oregano
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • the tiniest pinch of ground clove

Directions

• In a bowl, mix marinade ingredients together well
• Cut the roast into 3 or 4 big pieces and place in a 1 gallon ziplock bag
• Pour the marinade over the meat in the bag. Scrape the bowl well with a rubber scraper
• Carefully squeeze the air out of the bag and seal. Smoosh the spices around the meat
• Place the bag (ziplock side up) in a clean bowl and refrigerate overnight, up to 24 hours. Turn bag occasionally
• Dump the meat and marinade into a 4 quart crockpot, getting as much of the marinade out of the bag as possible
• Sprinkle the onion strips over the meat, pour beef broth over all, then top with 2 bay leaves
• Cook on low 8-10 hours (or 6 hours on high) until the meat is falling apart
• Remove bay leaves, then using 2 forks shred the meat until it's all broken up
• Serve on warmed soft taco shells with chopped onion & tomato, salsa, and cheese, or use in burrito bowls

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