Crockpot Chipotle Barbecoa

Name: Crockpot Chipotle Barbecoa
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 8
Cuisine: Mexican
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

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By Aneisha DeArman
@Showmans_wifey

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

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

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
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How to Make Crockpot Chipotle Barbecoa

Step-by-Step

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.
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.

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