Slow Cooker Beef Barbacoa
Use this tender, juicy and flavorful meat in tacos, sandwiches, burritos and more! Be sure to save leftovers for our Chilaquiles recipe.
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Make One Get One
It's all about creating one dish and turning the leftovers into something new!
Use leftovers from this simple-to-make recipe to kickstart these zesty and colorful Chilaquiles. It's another new meal, not just the leftovers. Enjoy!
Ingredients
1 tablespoon chili powder
1 tablespoon kosher salt
1 teaspoon ground cumin
1
4 teaspoon ground red pepper (cayenne)1 (2- to 2 1/2-pound) beef chuck roast
4 (2 tablespoons) Land O Lakes® Butter Balls
1
3 cup apple cider vinegar2
3 cup beef brothHow to make
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STEP 1
Mix chili powder, salt, cumin and cayenne in small bowl. Pat beef dry; coat evenly with spice mixture, pressing spices into roast.
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STEP 2
Melt Butter Balls in large skillet over high heat. Sear beef on all sides, 3-4 minutes on each side or until dark brown and crust begins to form. Remove from heat. Transfer meat to 4-quart slow cooker. Pour vinegar into pan, scraping up browned bits from bottom of pan; poor mixture over beef. Add beef broth to slow cooker.
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STEP 3
Cover; cook on Low heat setting 8-9 hours or High heat setting 4-6 hours, or until meat pulls apart easily with fork.
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STEP 4
Remove meat from slow cooker. Pour juice from slow cooker through strainer into bowl. Return 1 cup juice to slow cooker, discarding fat and remaining juice.
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STEP 5
Shred beef using two forks. Return shredded beef to slow cooker. Serve as desired.
And don't forget to tag us @landolakesktchn.
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