Yum. We love Chipotle, and this was very close to their yummy barbacoa. I will definitely be making this again. We buy a cow every year, so I’m always trying to find ways to use the random steaks and roasts that I have. I used a chuck shoulder roast and a round steak, and it turned out great. We ate these fajita style with sauteed peppers and onions.
- 1/3 cup vinegar (I used white. The original recipe calls for apple cider.)
- 3 Tbsp lime juice
- 3-4 chipotle peppers in adobo sauce (I use what I need from a can and then mince the remainder. Then divide the minced peppers with sauce into an ice cube tray and freeze. If you make as many cubes as peppers that you minced, you will know how many to use for your next recipe.)
- 4 cloves garlic
- 4 tsp cumin
- 2 tsp dried oregano
- 1 ½ tsp ground black pepper
- 1 ½ tsp salt
- ½ tsp ground clove
- 2 Tbsp olive oil
- 3-4 lbs beef roast
- 3/4 cup chicken broth
In a food processor, mix together all ingredients vinegar through cloves. Set aside.
Heat olive oil in a large skillet. Sear the roasts on each side. Place the roasts in a crockpot.
Pour marinade and chicken broth over roasts. Cook for 6-8 hours on low, or until meat falls apart. Remove any bones and shred the meat.