Slow Cooker Barbacoa

Ingredients

• 2.25 lb chuck roast, cut into 2” cubes

• 1 large onion, quartered

• 4 cloves garlic, minced

• 4 dried arbol chiles

• 1 tbsp cumin

• 1 tsp dried oregano

• 1 1/2 tsp sea salt

• 1 tsp chipotle powder

• 1 14oz can diced tomatoes

• 2 tbsp apple cider vinegar

• juice from 2 limes

• 1/2 cup beef or chicken broth

Instructions

1. Combine beef cubes, onion, garlic, chiles, cumin, oregano, salt, chipotle powder, and diced tomatoes in your slow cooker. Toss together.

2. Pour over apple cider vinegar, lime juice, and chicken broth. Set to high for four hours or low for 8 hours.

3. When the time is up, remove dried chiles and discard. Remove beef to a cutting board and shred with two forks. Return to the sauce and serve.

4. I served mine on soft taco shells with shredded cabbage, chopped cilantro, a dollop of greek yogurt, and hot sauce.

Servings: 8 Time: 4-6 hours  Calories: 334 Protein: 25g Carbs: 3g Fat: 24g

MEAL PREP NOTE: store in an airtight container in the fridge for 3-4 days. To freeze, allow the meat to cool completely before storing in an airtight container or freezer bag and store for up to 3 months.