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Chrysalis Vineyards

Slow-cooker Beef Barbacoa - 2015 Norton Estate Bottled

Slow-cooker Beef Barbacoa - 2015 Norton Estate Bottled
Recipe Date:
October 1, 2018
Cook Time:
Imperial (US)
  • 3 lbs Chuck roast, fat trimmed and cut into 2 inch cubes
  • 1/4 cup Beef broth
  • 4 Cloves garlic, minced
  • 4 Chipotles in adobo, chopped (can adjust to taste)
  • 4 ozs Canned diced green chiles
  • 1/4 cup Fresh squeezed lime juice
  • 3 tbsps Apple cider vinegar
  • 3 Bay leaves
  • 1 tbsp Ground cumin
  • 1 tbsp Dried oregano
  • 1 tbsp Onion powder
  • 1/4 tsp Ground cloves
  • Salt and pepper to taste

Add all of the ingredients to the slow cooker and toss to combine.

Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender.
When the beef is tender remove it from the liquid and and place it in a bowl. Shred the beef with two forks into bite sized pieces.

Remove the bay leaves and then spoon the liquid from the slow cooker on top of the shredded beef. Allow the beef to rest for 10-15 minutes. This allows the beef to soak up some of the liquid.

Season with salt and pepper to taste and serve immediately in taco shells or bowls or over rice.

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