Trigger Free Beef Barbacoa

September 14, 2020

 

I created this dish when I found Boneless Chuck Pot Roasts (a fatty cut) at the grocery store on sale for $2.99. If you know me, I am always down for a pragmatic bargain! Because I love this dish so much, my freezer has six packages of meat waiting to be made. This recipe is a go-to, and I will stock up again the next time this cut is on sale. (If I have the freezer space!)

 

Fortunately, if you plan ahead, you can throw this dish together quite quickly. It has few ingredients and can last for up to a week in the fridge. Preparing the meat the night before is ideal; however, the same day works well, too.

 

The first step is to throw together the seasoning blend. I never measure, but it is made with approximately

  • 3 Tbs Cup Adobo Seasoning

  • 3 Tbs Cup Dark Chili Powder

  • 1 Tbs Paprika

  • 1 Tbs Cayenne Pepper

  • 1 Tbs Cumin Powder

  • 1 Tbs Coriander

  • 1 Tbs Oregano

  • 2 Tbs Sea Salt (coarse)

  • 1 Tbs Black Pepper

Toss this together in a small bowl and set aside.

 

 

Now, take the roast, place it on the cutting board, and cut it into 6 to 8 large chunks. I do not bother trimming the fat. Each piece should be about 1.5"-1.75" Cubes (more or less).

 

 

Place them in a large bowl, cover them with the spice blend, and with your hands, toss and mix well to coat. Really get those spices to stick to the meat.

 

 

 

If made the night before, place the meat into a plastic bag before refrigerating. 

 

​Sear them up on all sides on high heat and then throw them right into the crockpot basin.

 

 

 

Throw the seared meat into the crockpot basin with 1 cup of quality stock or bone broth. Cover, set to low temp, and let cook for 6-9 hours. I usually have my wife turn the crockpot on around 10 am, and the meat is ready by 5-6 pm or so. If you pull a fork through the meat, it will shred easily and will be so tender and so delicious. I tend not to shred the whole batch, and I prefer to store it in chunks.

Just to review:

 

  1. Combine the spices

  2. Cube the meat

  3. Toss in spice mix

  4. Chill (if preparing the night before)

  5. Sear

  6. Dump in Crock Pot

  7. Add 1 cup Stock

  8. Cook on low roughly 8 hours

  9. Enjoy!

Note: Save the leftover liquid, cool it and freeze it, and use it instead of the 1 cup of bone broth the next time you prepare this recipe. It's that simple. You can also add a chipotle pepper or two; just be mindful the peppers are often packed with a BBQ sauce that may contain sugar. (Use your addiction lenses!)

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