If you are looking for a meal that will knock your socks off, but doesn’t require you to stand over the stove- well look no further! This slow cooker barbacoa is absolutely delicious!
This simple recipe is great for busy work days, but also so full of flavor you can use it to entertain. Everyone I have made this for has raved over it! I think your family will too!
There is so much flavor in this recipe, you can use whatever red cut of meat you want. I’ve used rump roast, stew meat, and even beef heart. The meat comes out fork tender with melt in your mouth flavor every single time.
Once the meat is done, you can serve it a variety of different ways. In tacos, quesadillas, over rice, in a hoagie bun…the list goes on!
Crockpot Barbacoa
One pot barbacoa that your family will ask for time and time again! Full of flavor!
Ingredients
- 2-3 pounds of beef rump roast, stew meat, heart, or venison roast
- drizzle of EVOO
- 6 cloves of garlic, minced
- 1/4 cup soy sauce
- 1/4 Worcestershire sauce
- 2 ounces of chipotle pepper puree, or one 7 ounce can of chipotle peppers in adobo sauce
- 1 TBSP fresh oregano or 2 teaspoons dried
- 1 onion, chopped
- 1 bay leaf
- 1 1/2 teaspoon salt
- 2 teaspoons paprika
- 1/2 teaspoon black pepper
- 2 TBSP brown sugar (optional)
- 1 TBSP cumin
Instructions
- Drizzle a bit of olive oil in your crockpot set to low. Add your meat to the crockpot.
- Pour over your soy sauce and Worcestershire sauce. Spread chipotle pepper puree over the meat. Add bay leaf to the crockpot.
- Combine all seasonings and sprinkle over the top. Cook on low for 8-10 hours. Shred and serve however your desire.