Slow Cooker Barbacoa Taco Bowls
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 3 lbs chuck roast, fat trimmed and cut into 2-inch chunks
  • 6 cloves garlic, minced
  • 1 can diced tomatoes, in juice
  • 2 chipotles in adobo sauce, chopped
  • 1 can chopped green chilis
  • 1 can diced tomatoes in juice
  • ¼ cup fresh lime juice
  • ¼ cup apple cider vinegar
  • 3 bay leaves
  • 1 Tbsp ground cumin
  • 1 Tbsp oregano
  • 2 tsp salt
  • 1 tsp pepper
  • ¼ tsp ground cloves
  • ¼ tsp ground cinnamon
  • ½ cup beef broth
  • 1 cup roughly chopped fresh cilantro
Instructions
  1. Remove most of the fat from the roast and then cut it into large chunks.
  2. Place meat in slow cooker and add remaining ingredients.
  3. Cook on high heat for 6 hours or low for 8-10.
  4. While meat is still in crock pot, shred with two forks and turn the heat to warm.
  5. Serve meat in a bowl with rice (cauliflower rice), beans, avocado, salsa and fried plantains.
Recipe by Simple Roots at https://simplerootswellness.com/slow-cooker-barbacoa-taco-bowls/