Freezer to Slow Cooker Barbacoa Beef

If you like cumin and spicy food, then you’ll love Barbacoa Beef. Spicy shredded beef braised in a blend of chipotle adobo, cumin, cloves, garlic and oregano.

Ingredients:

• 3 Tbls. minced garlic
• 1/2 medium onion
• ¼ cup lime juice (juice from 1 lime)
• 2-4 tbsp chiptoles in adobo sauce
• 1 tbsp ground cumin
• 1 tbsp ground oregano
• 2 1/2 teaspoons kosher salt
• 1 tsp black pepper
• 1 tsp oil
• 1/2 tsp ground cloves
• 1 cup beef broth or light beer
• 3 lbs beef eye of round or bottom round roast, fat trimmed

Directions:

Prep:

1. Label your freezer bag with the name of the meal and cooking instructions.
2. Place garlic through beer in a blender and puree until smooth.
3. Place beef roast, marinade in a Gallon Freezer Ziploc bag.
4. Remove as much air as possible, seal and lay flat in the Freezer.

Cooking:

1. The night before cooking, move frozen bag to your refrigerator to thaw
2. The morning of cooking, pour contents into slow cooker.
3. Cook on “low” setting for 8 hours until the meal is tender and shreds easily with a fork.
4. Add salt and additional cumin to taste.  Top with a squeeze of lime.