Slow-Cooker Beef Barbacoa

This recipe dates back to early COVID-19 days. We were trying to use the meat we already had in the freezer or fridge, since we knew there was a shortage of fresh meat at the store. I looked for recipes I had planned or wanted to try, the gigantic slab of beef in my freezer, and settled on this one. Ended up being a pretty good choice.

• 1 beef rump of bottom round roast (3 lbs)
• 1/2 cup minced fresh cilantro
• 1/3 cup tomato paste
• 8 garlic cloves, minced
• 2 Tbsp chipotle peppers in adobo sauce, plus 1 Tbsp sauce
• 2 Tbsp cider vinegar
• 4 tsp ground cumin
• 1 Tbsp brown sugar
• 1 1/2 tsp salt
• 1 tsp pepper
• 1 cup beef stock
• 1 cup beer or additional stock
• 16 corn tortillas (6 inches)
• pico de gallo
• optional toppings: lime wedges, queso fresco, cilantro, shredded lettuce, cheese, avocado

Cut roast in half. Mix next 9 ingredients; rub over roast. Place in a 5 quart slow cooker. Add stock and beer. Cook on low, covered, until meat is tender. 6-8 hours. 

Remove roast; shred with 2 forks. Reserve 3 cups cooking juices; discard remaining juice. Skim fat from reserved juices. Return beef and juices to slow cooker, heat through. 

Serve with tortillas, pico de gallo and other toppings. 

NOTES: this recipe can be frozen after cooking as well. Place shredded beef in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if needed. 

This recipe had some bites that were at the high end of my spicy quotient. I can only handle so much. The cheese and avocado helped cut down a bit, but just be ready. 

Serves 8

Prep Time: 20 minutes

Total Time: 6 hours, 20 minutes

Recipe from Taste of Home