Crockpot Chipotle Barbecoa
Ingredients
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1ST ROUND
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3 lbchuck or rump roast
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2 1/2 chot water
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1 tube(s)knorr homestyle beef stock concentrate (tub not tube)
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6 cloveof garlic (chopped)
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2bay leaves
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1onion (chopped)
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1/3 capple cider vinegar
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2 Tbspwhole black pepper
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2ND ROUND
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1 can(s)large can tomato sauce
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1/4 cchili powder
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1/2 lbgreen chilis, roasted, skinned and sliced (can be substituted for canned)
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1/4 cjalapeno juice
How to Make Crockpot Chipotle Barbecoa
- 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.