This recipe today is a delicous roast simmered in lime juice, chipolte and cumin!
Many times when I am grocery shopping chuck roast is on sale. My family does not enjoy pot roast with carrots and potatoes so much, but I have found that this recipe is a keeper! We love all things Mexican at this house.
I love that this recipe is so versatile. You can wrap it up in a burrito with some queso and hot sauce, or make it into quesadillas with melted cheese. Also, ( which is my personal fav ) you can make it a burrito bowl! Top it with all the fixings you like- sour cream, guacamole, salsa and shredded lettuce! You can make this dinner into what ever your family eats and enjoys!
This simple recipe is sure to please if you are a fan of quick and tasty dinners!
Slow Cooker Barbacoa
1/4 cup lime juice ( fresh is best )
1/4cup cider vinegar
2 to 3 chipolte peppers peppersin adobo sauce depending on your taste
4 garlic gloves sliced thin
4 teaspoons ground cumin
3 teaspoons dried oregano
11/2 teaspoons pepper
3/4 teaspoon salt
1/2 teaspoon ground cloves
1 cup chicken broth
3 to 4 pound chuck roast
3 bay leaves
Cilantro Lime Rice
2 tablespoons butter
1 1/4 cups brown rice (long grain rice or jasmine rice works best)
2 1/4 cups low-sodium chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Juice and zest of 1 large lime
2 tablespoons chopped cilantro
1/4 teaspoon ground cumin
- Place the first nine ingredients in a blender: cover and process until smooth. Add broth and pulse to combine,
- Place the roast and bay leaves in a slow cooker and pour the sauce over top. Cook covered on low 7 to 9 hours or until meat is tender.
- Prepare the rice before roast is done. In a large sauce pan combine the butter, brown rice, chicken broth and seasonings to a boil. Cover and cook on low for 45 minutes or until broth is evaporated and rice is done. Let sit before fluffing with a fork.
- Remove roast from the slow cooker, and discard bay leaves. Shred beef with two forks and skim fat from the juices. Return to the slow cooker and serve over rice.
Recipe Source: Taste of Home magazine adapted the rice for less butter and more seasonings