Crock Pot Meal Plan Recipe Review: Beef Barbacoa

Good news, recipe fans. This one is a keeper!


Crock Pot Barbacoa

For the freezer bag:

  • 1.5-2 lbs Beef Rump Roast
  • (I used a different cut of beef that I can’t recall)

  • 6-8 garlic cloves, peeled
  • 2-4 bay leaves
  • 1/4 cup apple cider vinegar
  • 1/4 cup vegetable broth
  • 1 yellow onion, roughly chopped
  • 1/2 red onion, roughly chopped
  • 1 tablespoon cumin
  • 2 chipotle peppers in adobo sauce, roughly chopped
  • 1 tablespoon adobo sauce (from the can of chipotle peppers)
  • 1 container of chopped mushrooms (optional)
  • salt and pepper, to taste

Cook on high for 6 hours or low for 8 hours [These times don’t sound right to me.] Shred the meat (discard the bay leaf).

Then add:

  • 1 16 ounce can tomato sauce
  • 1 12-16 ounces can green chiles
  • 1 tablespoon chipotle chili powder
  • 2 teaspoons cayenne pepper
  • 1 teaspoon ground red pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • salt and pepper, to taste

Cook 30-60 minutes longer on high.


The verdict? 4 stars


This was really good. The beef came out tender and flavorful. The spice was just right. It was great with brown rice, in a burrito, and just served with a little cheese and avocado.

Next time, though, I think I would do things a little differently. I don’t see why you have to wait to add the second group of ingredients. I am planning to add the tomato sauce, chiles and spices at the beginning next time (for that matter, I think you can probably just throw everything in the freezer bag).

Hooray for another successful meal. We had enough for a few meals plus a a big container in the freezer. We are well stocked these days and it feels good!


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