Slow Cooker Barbacoa
Mexican Barbacoa & Cilantro Lime Rice
Servings Prep Time
8 45Minutes
Cook Time
Servings Prep Time
8 45Minutes
Cook Time
  • 1/4Cup Lime Juice
  • 1/4Cup cider vinegar
  • 3 Chipotle peppers in adobo sauce
  • 4 Garlic Clovesthinly sliced
  • 4Tsp ground cumin
  • 3Tsp dried oregano
  • 1-1/2Tsp Pepper
  • 3/4Tsp salt
  • 1/2Tsp ground cloves
  • 1 Cup Reduced-Sodium chicken broth
  • 1 boneless beef chuck roast(3 to 4 pounds)
  • 3 bay leaves
  • 3Cups water
  • 2 Cups uncooked jasmine ricerinsed and drained
  • 3 Tbsp butter
  • 1-1/2Tsp salt
  • 1/2Cup Fresh Cilantrominced
  • 2Tbsp Lime Juice
  1. Place the first nine ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.
  2. Place roast and bay leaves in a 4-or 5-qt. slow cooker; pour sauce over top. Cook, covered on low 7-9 hours or until meat is tender.
  3. Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered 12-15 minutes or until liquid is absorbed and rice is tender. Remove from heat; gently stir in cilantro and lime juice.
  4. Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with two forks; return to slow cooker. Service with rice.