Real Recipes From Real Home Cooks ®

crockpot chipotle barbecoa

(1 rating)
Recipe by
Aneisha Grinton
Washington, DC

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

(1 rating)
yield 8 serving(s)
prep time 25 Min
cook time 8 Hr

Ingredients For crockpot chipotle barbecoa

  • 3 lb
    chuck or rump roast
  • 2 1/2 c
    hot water
  • 1 tube
    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
  • 1 can
    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

How To Make crockpot chipotle barbecoa

  • 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.

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