Crockpot Beef Barbacoa
For Beef:
1 tbsp. vegetable oil
3-4 lb. beef chuck roast
½ cup beef stock
For Seasoning Blend:
1 tbsp. kosher salt
1 tbsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground cumin
1 tsp. Paprika
1 tsp. Cayenne pepper
1 tsp. ground black pepper
For Serving:
2-3 limes (1 for recipe, 2 to dice into wedges)
1 tbsp. finely chopped fresh cilantro
Corn or Flour tortillas
Remove chuck roast from refrigerator 1 hour before cooking. Heat the vegetable oil in a large skillet over high heat. Once hot, sear the chuck roast on both sides until browned, about 2-3 minutes per side. Remove to a platter to rest.
In a small bowl, combine the kosher salt, chili powder, garlic powder, onion powder, ground cumin, paprika, cayenne pepper, and ground black pepper. Rub the mixture all over the chuck roast, both sides, and place the roast into the slow cooker. Pour the beef stock around the roast. Cover and cook on low 7-8 hours, or until meat is fork tender and easily shreds. Check on the roast after 7 hours to make sure you don’t overcook the roast.
Once beef is for tender, shred it directly in the slow cooker, using two fork, mixing it well with the cooking juices. Squeeze the juice of 1 lime over the shredded beef and sprinkle with finely chopped fresh cilantro. Serve on warm tortillas with your favorite toppings.
Toppings:
Guacamole, Pico de Gallo, Queso dip, Mexican blend cheese, shredded lettuce, salsa, White Queso, taco sauce, sour cream, diced red onion, diced tomatoes, lime wedges, and jalapeno slices.
