Slow Cooker Beef Barbacoa recipe

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Ingredients

3 pounds boneless beef chuck roast
1 onion, chopped
3 bay leaves
½ teaspoon ground black pepper, or to taste
2 tablespoons garlic powder
¼ cup distilled white vinegar
1 (14 ounce) can tomato sauce
¼ cup chili powder
salt to taste

Nutrition Info

291.7 calories
carbohydrate: 9.1 g
cholesterol: 77.3 mg
fat: 18.8 g
fiber: 2.8 g
protein: 22 g
saturatedFat: 7.3 g
servingSize: -
sodium: 350.2 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the roast, onion, bay leaves, black pepper, garlic powder, and vinegar in slow cooker, cover ingredients completely with water. Cover and cook on High setting until meat is very tender and falling apart, about 4 hours.

  2. Remove meat from slow cooker and discard liquids. Return meat to slow cooker, shred with fork and knife. Stir tomato sauce, chili powder, and salt into the shredded meat. Cover the cooker, and cook meat and sauce on High for an additional 2 hours.

Recipe Yield

8 servings

Recipe Note

A Mexican-style shredded beef that is slow cooked in spices and vegetables, and wrapped in a flour tortilla.

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