Crockpot Chipotle Barbecoa Recipe

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Crockpot Chipotle Barbecoa

Aneisha Grinton

By
@Showmans_wifey

Great meal for those who love spicy food. Set and forget.


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Comments:

Serves:

8

Prep:

25 Min

Cook:

8 Hr

Ingredients

1ST ROUND

3 lb
chuck or rump roast
2 1/2 c
hot water
1 tube(s)
knorr homestyle beef stock concentrate (tub not tube)
6 clove
of garlic (chopped)
2
bay leaves
1
onion (chopped)
1/3 c
apple cider vinegar
2 Tbsp
whole black pepper

2ND ROUND

1 can(s)
large can tomato sauce
1/4 c
chili powder
1/2 lb
green chilis, roasted, skinned and sliced (can be substituted for canned)
1/4 c
jalapeno juice

Directions Step-By-Step

1
This recipe had 2 rounds. 1st round:

Combine the water and beef stock to make broth. Then combine the broth and all the other ingredients into a crock pot. Cook on low for a minimum of 6 hours or until meat begins to fall apart. Cool and shred meat ****Make sure to reserve broth from crockpot*** Strain broth.
2
2nd round:

Place shredded meat into crockpot. Add enough broth to keep moist. Cook two more hours.
If you are really brave, instead of just jalapeno juice, use one jar of chopped jalapenos and juice!
Serve with flour tortillas and rice, roll them like burritos or tacos.