Slow Cooker Barbacoa

If you don't want to run your oven or stove on these hot August days we have the perfect recipe for you!

Barbacoa is a slow-cooked, flavorful meat dish that originated in Mexico. The term "barbacoa" has its roots in the indigenous Caribbean Taino language, where it referred to a method of cooking meat over an open fire or pit. Over time, the term was adopted and adapted by various cultures, including the Spanish-speaking populations in Mexico and other parts of Central and North America.

Traditionally, barbacoa is made using beef, lamb, goat, or sometimes pork, although beef and lamb are more common. The meat is typically seasoned with a variety of spices and herbs, and then slow-cooked for several hours, often in an underground pit or using a method that replicates the slow cooking process, like a slow cooker or pressure cooker. The slow cooking process allows the meat to become tender and infused with the flavors of the seasonings.

The resulting barbacoa meat is usually shredded or chopped and can be served in various ways. It's commonly used as a filling for tacos, burritos, quesadillas, or other Mexican-inspired dishes. Accompaniments like salsa, guacamole, onions, and cilantro are often added to enhance the flavor.

Ingredients

• 1 tablespoon of oil — use whatever oil you prefer for searing beef
• 3 1/2–4 pounds boneless chuck roast, good quality
• 3/4 cup low sodium beef broth
• 1.5 tablespoon chili powder
• 2 teaspoon garlic powder
• 2 teaspoon onion powder
• 2 teaspoon cumin
• 2 tablespoons apple cider vinegar
• 2 teaspoons paprika
• 3 bay leaves
• 1 teaspoon freshly ground black pepper
• limes
• freshly minced cilantro
• salt

Instructions

1. In a large skillet, heat a tablespoon of oil on high, and sear the roast on both sides. If you're allergic to searing crock pot meals — we see you! We tried it both ways and didn't feel it was absolutely necessary.
2. Mix the dry ingredients in a bowl. Place the boneless chuck roast in the slow cooker and rub the seasoning on all sides. Add the beef broth and apple cider vinegar to the slow cooker with the bay leaves.
3. Cover and cook on low in the slow cooker for 8-9 hours, or until the meat is fork tender.
4. Once the meat is tender, shred it and sprinkle with salt. Serve with a squeeze of fresh lime juice and a sprinkle of cilantro. We added cheese, and after eating them we wished we would have pickled some onions for a little extra splash of flavor!