Sunday, May 2, 2021

Slow Cooker Beef Barbacoa

Beef barbacoa in the slow cooker. I always prefer to slow cook these types of things in the oven because the liquid reduces and flavors concentrate, but the convenience of a slow cooker is immeasurable. It also makes this very weeknight friendly and easy for entertaining.

The key things for making this dish in a slow cooker are:
-Getting a really good sear on all sides of the meat. Deep brown and caramelized is what you want!
-Pour your broth in the pan you seared the meat to scrape up all the bits and flavor left behind.
-Add lots of aromatics to give it complexity. Since it’s really just simmering in the slow cooker the flavors don’t develop as they would in the oven. It’s your job to add them!

A cast iron skillet is great for searing at high temperatures!
This is the 15" lodge cast iron skillet- it's big but I love it!
•3 pounds beef chuck roast, trimmed of excess fat and cut into large cubes
•1 large yellow onion, thinly sliced
•2 large carrots, diced
•5 large cloves of garlic, minced
•2-3 tbl of tomato paste
•3 tbl chipotles in adobo (puréed)
•1/4 cup taco seasoning (make your own or buy
•1.5 cups beef or chicken broth
•salt and pepper to taste
*optional to add jalapeños, beer instead of broth, lime zest, different peppers, etc. make this your own!

Sear the meat in batches over high heat to achieve deep brown caramelization on all sides.
Place onions, garlic, carrots, tomato paste and chipotles in the slow cooker insert.
Transfer the beef to slow cooker insert.
Deglaze the pan with broth and scrape up all the bits that formed during searing. Pour the broth over the meat in the slow cooker insert.
Add the seasoning and stir to combine everything.
Cover and cook on slow cooker settings. {I cooked on high for about 4 hours.}
Once the meat easily shreds remove from the liquid and serve in tortillas or however you enjoy tacos!

I've had this slow cooker for about 7 years and couldn't be happier with it! This one is smaller but I love the glass lid!

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