Slow Cooker Beef Barbacoa

This Mexican-style shredded beef is cooked in the slow cooker until very tender, then cooked some more in a spicy tomato sauce. Wrap some in a flour tortilla for an easy meal.

• Preparation Time: 30 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 30 mins
• Calories: 292 Calories

Ingredients

• ¼ cup distilled white vinegar
• 1 onion, chopped
• salt to taste
• 2 tablespoons garlic powder
• 3 bay leaves
• ½ teaspoon ground black pepper, or to taste
• ¼ cup chili powder
• 3 pounds boneless beef chuck roast
• 1 (14 ounce) can tomato sauce

Recipe Instructions

Step 1

Place the roast, onion, bay leaves, black pepper, garlic powder, and vinegar in slow cooker; cover ingredients completely with water. Cover and cook on High setting until meat is very tender and falling apart, about 4 hours.

Step 2

Remove meat from slow cooker and discard liquids. Return meat to slow cooker; shred with fork and knife. Stir tomato sauce, chili powder, and salt into the shredded meat. Cover the cooker, and cook meat and sauce on High for an additional 2 hours.