Monthly Archives: April 2013

BARBACOA in slow cooker (crock pot)


  • 2.5 LB BLADE ROAST cut into 2 inch pieces
  • 8 CLOVES Fresh garlic unpeeled
  • 2 Chipotle chili in  adobo sauce
  • Toasted cumin
  • oregano
  • Salt
  • Cracked black pepper
  • 2 tomatoes quartered
  • 1 white onion quartered
  • 3 jalapenos or green chiles WHOLE
  • 1 tsp thyme
  • 1 cup fresh cilantro
  • water to cover
  • beef Knorr® Homestyle Stock
  1. Add chilies to cast iron pot/pan and cooked until slightly charred.  Place in crock pot
  2. add unpeeled garlic and onions to cast iron pot/pan and cooked until slightly charred.  Place in crock pot
  3. Add quartered tomatoes and cook until slightly charred. Place in crock pot
  4. Add beef to crock pot
  5. Add cumin, oregano, chipotle chili, salt, pepper, thyme, cilantro, beef Knorr® Homestyle Stock and enough water to cover beef
  6. Cook for 4 hours pushing the meat down into the broth several times.
  7. Turn off the slow cooker, uncover and let meat cool in the broth for 30 minutes
  8. Remove the meat from the broth and shred it into small pieces,
  9. Strain the cooking liquid, discarding the solids and reserve for another use.
  10. Use the shredded beef immediately or refrigerate until needed