2 ½ lbs boneless beef chuck roast, trim off fat and cut into large chunks
½ cup low-sodium chicken broth
3 bay leaves
6" corn tortillas, for serving
Salsa or pico de gallo, for serving
Cotija cheese, for serving
1Combine all ingredients at the bottom of the slow cooker. Mix to combine.
2Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
3Shred and toss. Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves.
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