Slow-Cooker Beef Barbacoa

Slow-Cooker Beef Barbacoa

 

Makes: 6-8 servings
Prep Time: 10 minutes
Inactive Time: 6-8 hours
Cook Time: 6-8 hours

Ingredients:
Amount
Beef pot roast
3.5 lbs.
Taco seasoning
1 packet
Vegetable oil
3 tbsp.
Chicken stock
1 cup
1 pouch
Kosher salt, to taste
Ground black pepper, to taste

Directions:
  1. Preheat a large sauté pan or cast iron skillet over high heat.
  2. Season the beef pot roast with salt and black pepper to taste. Generously rub taco seasoning over beef.
  3. Add the oil to the pan, then sear the beef on all sides until nicely browned. Transfer to a slow-cooker.
  4. Remove the pan from the heat and deglaze by adding the chicken stock to the pan and scraping the burnt solids to loosen.
  5. Add the chicken stock and the Tres Hermanas Roasted Chipotle Mexican Cooking Sauce to the slow-cooker. Cover and cook on low overnight or about 6-8 hours.

Chef's Tips:
  • Stovetop method is the same process except return the beef to the pot after step four.
  • Great to serve right out of the slow-cooker for tacos with fresh white onion and cilantro.
  • Use in your favorite burritos, enchiladas, tortas or sliders.
  • Use the liquid for Pozole or any savory chili or stew.