Chipotle Beef Bowls

 

I made this chipotle beef (barbacoa) recipe the other night and it was an immediate hit with my family.  Dave, Luke and I made rice bowls with ours while Mason and G used the meat in quesadillas.  It was super tender and flavorful and we eagerly added this to our "Favorites" list.  I love a recipe that uses the crock pot - especially as we head into summer - and hope you love it too.  If you end up making it  I'd love to hear what you think!

What You'll Need...

- 3 lb chuck roast

- salt, pepper, garlic powder

- oil

For the braising liquid

- 2 cups beef broth

- 2-4 chipotles in adobe sauce

- 1-2 tablespoons of the adobe sauce

- 2 tablespoons minced garlic

- 2 tablespoons apple cider vinegar

- juice of one lime

- 2 tablespoons cumin

- 2 tablespoons Mexican oregano

- 1 tablespoon onion powder

- 1 tablespoon garlic powder

- 1/2 tablespoon salt

- 1/2 tablespoon pepper

What You'll Do...

1) Make your braising liquid by blending together the broth, chipotles, adobe sauce, garlic, vinegar, lime juice, cumin, oregano, onion powder, garlic powder, salt and pepper (use a blender or an immersion blender)

2) Pat your roast dry and sesaon heavily on all sides with the salt, pepper, and garlic posder.  Sear in oil of choice on a large skillet for 3-4 minutes per side.

3) Pour a layer of the braising liquid into the bottom of your crockpot.  Add the chuck roast and top with the rest of the braising liquid and then put in a couple of bay leaves.  

4) Cook on high for 4-6 hours or until the meat is tender and comes apart easily with a fork.  (note: I flipped my roast over after about 4 hours)

5) Remove from the crockpot, shred and serve!  

HAPPY Wednesday, friends!