Slow Cooker Beef Barbacoa |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 8 |
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A Mexican-style shredded beef that is slow cooked in spices and vegetables, and wrapped in a flour tortilla. Ingredients:
3 pounds boneless beef chuck roast |
1 onion, chopped |
3 bay leaves |
1/2 teaspoon ground black pepper, or to taste |
2 tablespoons garlic powder |
1/4 cup distilled white vinegar |
1 (14 ounce) can tomato sauce |
1/4 cup chili powder |
salt to taste |
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.
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