Barbacoa Beef

I wanted an easy crockpot meal with a little spice. I found a recipe for barbacoa beef and I was sold. Crockpot meals are easy and delicious and a great way to make TONS of food when feeding a crowd.  When feeding my fam of four, I freeze half the meat so I have cooked, ready-to-eat beef for enchiladas. Having cooked meats in the freezer allows you to make a quick home-cooked meal when you need it. Just throw the frozen ziploc baggie of meat in your fridge overnight and let it thaw. Use it the next day for enchiladas, tacos, sandwiches, on salads, quesadillas or nachos. It's SOOO easy!

Mmmm......

Taco time!

Barbacoa Beef

Yield: 8-10 servings

Ingredients:

• 1-2 tbs extra virgin olive oil
• 3-4 lb boneless chuck roast
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 2 c beef stock
• 4 tbs tomato paste
• 1-2 chipotle peppers in adobo sauce, minced
• 2 sweet onions, one cut into eighths and the other diced
• 2 tbs garlic, minced

Directions:

1. Cut one onion into eighths and place in bottom of crockpot. Reserve diced onion for top of beef.
2. Heat olive oil in large skillet over med-high heat. 
3. Combine spices in bowl.
4. Cover beef completely with spice rub. 
5. When oil is hot, place beef in skillet and sear each side. DO NOT move the meat while it cookes 2-3 mins per side.
6. Remove beef from skillet and place over onions in crockpot.
7. In same skillet, over med-high heat, add beef stock and scrape up any browned bits. 
8. Add tomato paste and minced chipotle and whisk into sauce. Bring sauce to boil, reduce heat and simmer till sauce has reduced and thickened slightly.
9. Add diced onion and garlic on top of seared beef in crockpot. Pour sauce over onions, garlic and beef.
10. Cover and cook on low for 6-8 hrs or high for 3-4 hrs.
11. Remove beef from crockpot and shred with two forks. Use slotted spoon to remove onions. Add to shredded beef and mix well. Add some of the sauce if beef is dry.
12. Make beef tacos. Top with salsa, tomatoes, onions, cilantro, cheese or hot sauce. ENJOY!

Source: My Kitchen Addiction