Thursday, February 17, 2011

Slow Cooker Barbacoa Shredded Beef

I've added three pictures to this post.  What none of these pictures show is just how tender and juicy this meat was.  OMG, this was excellent!!!  I served this two different ways (in tacos and on nachos) but I could think of other ways to serve it...along side some cilantro rice, rolled up in a burrito, in a quesadilla.  You get the point -- This is very versatile.

Slow Cooker Barbacoa Shredded Beef
slightly adapted from Group Recipes

3 pound tip or chuck roast, some fat trimmed off (leave some for flavor).
1/2 a yellow onion quartered
2 large garlic cloves, cut in quarters
2 jalapeno, chopped
2 Tablespoons chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon pepper
salt to taste
2 cups of water

Place all ingredients in slow cooker.  Set on low and let cook for 7-8 hours until very moist and it shreds easily.  There should be enough liquid to keep it moist.

1 comment:

  1. Looks great, I have been looking for a recipe like this!!