Slow Cooker Beef Barbacoa

It's a banner day when one of the local markets has chuck roast on sale. Yes, this is how sad my life has become, that I am excited over discount meat. Nonetheless, it's true, and I was thrilled to bits this past week when I spotted a sale. I happily placed four chuck roasts into my cart and, after checking out, had to keep myself from skipping to the car with glee.

Chuck roast is so flavorful and versatile, that I panic when I don't have one in the freezer. I love it in barbecued beef, it is a succulent addition to beef and broccoli, makes the best rogan josh I have ever tasted, and a fabulous Beef Barbacoa. If you're not familiar with the latter, you are in for a real treat. Ideally, it makes an excellent filling in hard or soft tacos, enchiladas, or burritos. I find it equally delicious on top of a taco salad. Toss on a couple of Fritos, and I am in absolute heaven.

 This is an easy recipe because, aside from searing the meat in a pan on the stove (something you need to do in order to seal in the juices), everything is done in the crockpot. Just sit back, relax, enjoy the heady aroma, and prepare for some delicious eating come dinnertime.

Slow Cooker Beef Barbacoa

4 pound chuck roast

2 tablespoons vegetable oil

1/3 cup apple cider vinegar

4 large garlic cloves, minced

1-1/2 tablespoons cumin, more or less, to taste
2 chipotle chiles in adobo, more or less, to taste

2 teaspoons dried oregano

1/4 teaspoon ground cloves

1/2 teaspoon freshly ground black pepper

1 teaspoon kosher salt

3/4 cup chicken stock

3 tablespoons freshly squeezed lime juice

2 bay leaves

Season roast with salt and pepper; set aside. In a large skillet, heat vegetable oil until shimmering. Carefully place meat into pan. Sear on both sides, and then all edges. Place seared roast into a 6-quart slow cooker, and set to "high."

Place remaining ingredients EXCEPT bay leaves into a blender or food processor and pulse until smooth. Pour the sauce over the meat, toss in bay leaves, cover and cook on high heat for 6 hours (or low for 10).

Carefully remove roast from slow cooker, shred meat, removing any pieces of fat. Return beef to sauce, stir to coat, and serve.

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Carnitas Tacos

As you all know, I have a love affair with my Crockpot. I also have a love affair with a guy named Chuck. Chuck roast. Now that is one tasty piece of meat. (I should probably stop the descriptive words right here before things get a little too racy.) When you combine the two, you're always going to end up with a delicious meal. It's Taco Tuesday, and what would be better than to make the easiest tacos in the world? This very simple recipe requires only three ingredients: one can of diced tomatoes with chilies (or a can of diced tomatoes and a can of green chilies), a package of taco seasoning (or you can make your own), and a 1 to 1 1/2 pound chuck roast. If your chuck roast is larger, increase the other ingredients according to its size. I tend to stick with my 4-quart crockpot. It makes 2 to 4 servings, depending upon what I'm making, and it suits me quite well. I can have the same meal two nights in a row, freeze one, and take another to my dad.

This is easy and delicious, will give your home a wonderfully spicy aroma, and you will be salivating waiting to sink your teeth into the evening's delicious taco meal. I prefer soft tacos, because the hard shell tacos, in my case, tend to be a crunchy mess. Once you spoon the meat into your taco shell (whatever you happen to be using), top it as you see fit. I love avocado and cilantro, and a bit of grated cheese on mine; you might want to add tomatoes, shredded lettuce, diced scallions, chopped olives, or whatever you or your family enjoys. Nothing could be easier, nothing could be more delicious.

Carnitas Tacos

Adapted from Taste of Home

1 medium chuck roast, 1-2 pounds

1 envelope taco seasoning

1 15-oz. can diced tomatoes and green chilies, undrained

Place in a 4- or 5-qt. slow cooker. Sprinkle with taco seasoning. Pour tomatoes over top. Cover and cook on low for 6-8 hours or until meat is tender.

Remove meat from slow cooker; shred with two forks. Return meat to slow cooker; heat through. Place ½ cup meat on each tortilla; top as you see fit.

This post is linked to: Celebrate Your Story, Homemaking Party Tuesday, Wow Us Wednesday, Wine’d Down Wednesday, Wake up Wednesday, Full Plate Thursday,  Thursday Favorite Things, Share Your Style, Coffee and Conversation, and Foodie Friday & Everything Else