It’s Slow Cooker Season and this Barbacoa Bowl is easy and so good!

Beef Barbacoa Beef Bowls
1/2 cup apple cider vinegar
2 Tbls. fresh lime juice
3 garlic cloves
2 tsp. ground cumin
2 tsp. oregano
3-4 chipotle chilies in adobo sauce plus 2 Tbls. sauce
1/2 onion, sliced
2 bay leaves; remove after cooking
4 cups beef stock
3-4 lb. beef chuck roast; seasoned with salt and pepper
Sear meat in a pan with about ¼ olive oil until browned, set aside. In a slow cooker add all the above ingredients, add chuck roast. Cook on low 7-8 hours or on high above 5 hours, either way you will know when it is done when meat is falling apart and tender. Remove meat and shred; put back just enough sauce to cover meat (I strain the sauce). Serve over rice and top with your favorite toppings. I like black beans, corn, Chihuahua or jack cheese, salsa, diced avocado, sliced radishes and sliced jalapeño and a little cilantro. Serves about 6.


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