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Slow Cooker Pulled Beef Barbacoa-style

Yields10 ServingsPrep Time15 minsCook Time8 hrsTotal Time8 hrs 15 mins

The slow-cooker is great to use all year-round. Use it in summer to help keep your kitchen cool and ensure that you are out of the kitchen enjoying summer-fun! If you find Ancho chili paste in the grocery store, you can substitute it for the canned chipotle peppers.

 4 lb (2 kg) Beef Blade Pot Roast, boneless
  Salt and pepper
 1 onion, sliced into wedges lengthwise
 1 can (398 mL) fire-roasted diced tomatoes
 1 tsp chili powder
 ¾ cup beer
 4 tbsp canned chipotle peppers in adobo sauce, minced
 1 to 2 cups beef or chicken broth/stock
 2 tbsp tomato paste
 2 tbsp cornstarch
1

Season roast all over with salt and pepper. Brown in lightly oiled frypan over medium high heat. Remove from heat; set aside.

2

Add onion, tomatoes, beer and chili powder to slow cooker insert.

3

Rub roast all over with minced chipotle peppers and add to slow cooker; add in enough broth to come ¾ of the way up the side of the roast. Cover and slow cook on low power for 10 to 12 hours.

4

Remove cooked roast to large bowl, removing twine and any external fat; set aside.

5

Skim fat from surface of sauce. Transfer to a saucepan; cook over medium-high heat until reduced by about 1/3. Stir in tomato paste and heat through. In small cup combine cornstarch with an equal amount cold water until smooth; gradually stir into tomato sauce and bring to a boil to thicken. Meanwhile use 2 forks to pull the beef apart (shred); add sauce to the meat. Season with salt and pepper to taste if necessary. Serve over toasted slider burger buns or baked potato.

Nutrition Facts

Servings 10