Skip Navigation
Close
Search recipes, ingredients, articles, products...
Slow Cooker Beef Barbacoa
 

Make One Get One

It's all about creating one dish and turning the leftovers into something new!

Use leftovers from this simple-to-make recipe to kickstart these zesty and colorful Chilaquiles. It's another new meal, not just the leftovers. Enjoy!

image
Get started!

Ingredients

1 tablespoon chili powder

1 tablespoon kosher salt

1 teaspoon ground cumin

1/4 teaspoon ground red pepper (cayenne)

1 (2- to 2 1/2-pound) beef chuck roast

4 (2 tablespoons) Land O Lakes® Butter Balls

1/3 cup apple cider vinegar

2/3 cup beef broth

How to make

  1. STEP 1

    Mix chili powder, salt, cumin and cayenne in small bowl. Pat beef dry; coat evenly with spice mixture, pressing spices into roast.

  2. STEP 2

    Melt Butter Balls in large skillet over high heat. Sear beef on all sides, 3-4 minutes on each side or until dark brown and crust begins to form. Remove from heat. Transfer meat to 4-quart slow cooker. Pour vinegar into pan, scraping up browned bits from bottom of pan; poor mixture over beef. Add beef broth to slow cooker.

  3. STEP 3

    Cover; cook on Low heat setting 8-9 hours or High heat setting 4-6 hours, or until meat pulls apart easily with fork.

  4. STEP 4

    Remove meat from slow cooker. Pour juice from slow cooker through strainer into bowl. Return 1 cup juice to slow cooker, discarding fat and remaining juice.

  5. STEP 5

    Shred beef using two forks. Return shredded beef to slow cooker. Serve as desired.

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.