SERVES 12 | ACTIVE TIME 15 Min | TOTAL TIME 6 Hours 15 Min
2 teaspoons kosher salt, divided
3-4 pound chuck roast, fat trimmed
2 tablespoons extra virgin olive oil
2 bay leaves
¼ cup apple cider vinegar
6 cloves garlic
4 teaspoons ground cumin
1 tablespoon dried oregano
1 teaspoons ground black pepper
1/8 teaspoon ground clove
4 chipotle peppers (from a can, packed in adobo sauce)
1 tablespoon adobo sauce (from the chipotle pepper can)
1 cup chicken broth (or 1 cup water and 1 teaspoon chicken base)
¼ cup fresh lime juice
roast. Make sure all visible fat is trimmed. Cut into 8 chunks.
Sprinkle all sides of cut beef with ½ of the salt (1 teaspoon),
reserving the remaining 1 teaspoon. Set aside.
In a blender or
food processor combine the sauce ingredients. Blend until smooth. Set
aside. If you do not have a food processor or blender, see cook’s note.
a heavy bottom pot over medium high heat, until water dripped over top
sizzles. Add oil. Sear all sides of cut beef. Once all sides are
seared, place seared beef into slow cooker. Set slow cooker temperature
to high. Pour sauce over top. Add bay leaves. Cook for 5-6 hours on
high (or 8 hours on low) covered.
After about 5 hours (or 7 hours
on low) shred beef using 2 forks to pull it apart. Stir to completely
coat in sauce, cover and cook for 1 more hour. After this time you can
serve and enjoy or turn slow cooker to warm until ready to serve.
To create burrito: Layer* pico de gallo, Chipotle’s Copycat Cilantro Lime Rice and Chipotle’s Copycat Barbacoa on a large flour tortilla. Additional toppings of Chipotle’s Copycat Guacamole, sour cream and cheddar cheese are also exceptional. *Click on link for recipes
Serve and enjoy!
note: to prepare the sauce without a blender, mince the garlic and
chipotle peppers. Combine sauce ingredients in a bowl and mix until
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.