Southwestern Beef Barbacoa Bowl Recipe
grilled corn, grape tomato, diced avocado, black beans, cilantro rice, barbacoa bbq sauce
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Ingredients
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For the Barbacoa
For the Cilantro Rice
For the Bowl Toppings
Method
For the Barbacoa
- 1
Prepare the Chuck Roast
Season the chuck roast with salt and black pepper on both sides.
- 2
Sear the Meat
In a large skillet, heat a tablespoon of oil over medium-high heat. Sear the chuck roast for about 3-4 minutes on each side until browned. Remove from heat and set aside.
- 3
Prepare the Sauce
In a slow cooker, combine chopped onion, minced garlic, chipotle peppers, cumin, oregano, beef broth, lime juice, salt, and black pepper.
- 4
Cook the Barbacoa
Add the seared chuck roast to the slow cooker, cover, and cook on low for 8 hours or until the meat is tender and shreds easily.
- 5
Shred the Meat
Once cooked, remove the roast from the slow cooker and shred the meat with two forks. Return shredded meat to the sauce and mix well.
For the Cilantro Rice
- 6
Cook the Rice
In a medium saucepan, combine white rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until rice is tender and water is absorbed.
- 7