SLOW-COOKER BARBACOA

Slow-Cooker Barbacoa image

This set-it-and-forget-it beef roast is as versatile as it is richly flavored-it gets a gentle, smoky heat from chipotle chiles. Serve it as-is with sides and then reinvent leftovers in everything from quesadillas to tacos and burrito bowls. It's an easy way to set yourself up for days of delicious meals!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 8h25m

Yield 8

Number Of Ingredients 10

Previous Next

Ingredients

2 cups chopped red onions
2 tablespoons finely chopped canned chipotle chiles in adobo sauce
3 cloves garlic, finely chopped
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
2 tablespoons vegetable oil
2 to 3 lb boneless beef chuck roast

Steps:

Spray 6-quart slow cooker with cooking spray. In slow cooker, mix onions, chiles, garlic, taco seasoning mix, cumin, coriander and salt. Stir in broth.
In 12-inch skillet, heat oil over medium-high heat. Cook beef roast in oil 10 to 13 minutes, turning once, until browned on both sides. Transfer to mixture in slow cooker; turn to coat. Cook on Low heat setting 8 hours.
Transfer beef to cutting board; cool slightly. Shred beef, discarding any pieces of fat. Toss beef with 1/2 cup of the cooking liquid. Discard any remaining cooking liquid.

Nutrition Facts : Calories 230, Carbohydrate 2 g, Cholesterol 60 mg, Fiber 0 g, Protein 21 g, SaturatedFat 5 g, ServingSize About 1/3 Cup, Sodium 230 mg, Sugar 0 g, TransFat 1/2 g