Slow Cooker Barbacoa (Shredded Beef)

Slow Cooker Barbacoa - a family favorite. A handful of ingredients and the pay off! Makes enough to freeze some.

I’m always on the lookout for budget protein and when I saw this Rump roast at a great sales price I picked it up. Rump can be a tough, dry cut, sometimes a bit tasteless but cooked long and slow in a flavorful bath of aromatics and spices I knew it would be luscious.

Slow Cooker Barbacoa
Slow Cooker Barbacoa – so easy and so delish!

And so my Crockpot Barbacoa was born. Tender chunks of beef, cooked to the point that it shreds beautifully, is very little work and in the slow cooker pretty much hands off. Plus it doesn’t heat up the kitchen.

A great plus is that this Barbacoa can be used in so many ways: tacos, flautas, burritos, tostadas, enchiladas or bowls! The possibilities are endless. Because the rump roast we used was fairly large (about 8 pounds) it also gave us enough for several meals, so I stashed some away in the freezer for later. I love having a leg up for dinner on a busy day.

slow cooker baracoa easy
Slow Cooker Barbacoa

When the roast comes out of the crockpot, it can be shredded and tossed in the sauce, or if you’d like, you can concentrate the flavor a bit by simmering the sauce on the stovetop for a few minutes until it becomes a bit thicker, then toss the shredded meat in the sauce and you’re done.

That’s my preference if time allows. It’s a little less drippy and it’s less likely that those juices will be running down your arms as you eat, although maybe that’s not necessarily a bad thing! This is a very mild, but flavorful dish, so if you’re one who likes things spicier, use a heavy hand with the spices or add hot sauce or salsa at the table.

Slow Cooker Barbacoa
Slow Cooker Barbacoa – so easy and so delish!

Slow Cooker Barbacoa

  • Servings: varies
  • Difficulty: easy
  • Print

  • 8 to 10 pound Rump roast
  • 1 large onions, chopped
  • 2 cloves garlic, minced or a 3/4 teaspoon garlic powder
  • 1 14 ounce can of diced tomatoes with juice, broken up
  • 1 small can green chiles, diced
  • 2 jalapenos, seeded and diced
  • 1 tablespoon chile powder
  • 1 teaspoon chile pequin (or red chile flakes)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons vinegar

If there’s a lot of fat on the top of the roast, trim the majority of it off. Add roast to crockpot, fat side up. Dump ingredients on top. Cook on High 4 to 6 hours or on low 8 to 10.

Remove roast from crockpot and shred. Either add to juices in crockpot or simmer the juices for several minutes to reduce them and add the shredded beef to the reduced juices.

Note: a can of Rotel can replace the tomato, green chile and jalapeno.

from the kitchen of www.frugalhausfrau.com

________________________________________________________

Today, of course, I’ll be linking to our very own Throwback Thursday Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!

Click over to our latest Throwback Thursday post for links to their blogs and social media, rules and more info or, as always, to see all the links or add your own, click on the little blue frog, below.

And, as I do almost every Friday, I’ll be linking up to Angie’s Fiesta Friday – this week is Fiesta Friday 126, so stop by and party!

Advertisements