Barbacoa

0 - Paleo, 2 - Crockpot - Tues, Beef

Prep Time: 15 mins Cook Time: 9 hours Difficulty: Easy Source:

Ingredients

For the first round of cooking

1.5-2 lbs Grass Fed Beef Rump Roast, trimmed of extra fat (if you’d like)

6-8 garlic cloves, peeled

2-4 bay leaves

¼ cup apple cider vinegar

¼ cup vegetable broth

1 yellow onion, roughly chopped

½ 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

For the second round of cooking

1 16oz can tomato sauce

1 12-16oz can green chiles

1 tablespoon chipotle chili powder

2 teaspoons cayenne pepper

1 teaspoon ground red pepper

½ teaspoon smoked paprika

½ teaspoon nutmeg

¼ teaspoon ground cloves

salt and pepper, to taste

Directions

1. Pull out your crockpot. Actually, just leave it on your counter like me. It gets used a lot. If it doesn’t, shame on you!

2. Add to your crock pot: garlic cloves, bay leaves, apple cider vinegar, broth, chopped onions, cumin, chipotle peppers and sauce, mushrooms, salt and pepper, and rump roast. Mix ingredients around to help coat the rump roast.

3. Cover and let cook for 6 hours on high or 8 hours on low. Run a fork along the rump roast at the end of cooking to make sure it is done and easily shreddable (word? I don’t think so).

Once the roast is done cooking:

1. Use a couple forks to shred the meat in your crockpot.
2. Discard the bay leaves.
3. Add in tomato sauce, green chiles, and spices. 4. Mix thoroughly
5. Let cook on high for 30 minutes-1 hour.