Barbicoa Beef

 

 

Barbicoa Beef
 
Author: 
Recipe type: Entree
Cuisine: Mexican
Ingredients
  • 3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
  • 4 cloves garlic, minced
  • 2 chiptoles in adobo sauce, chopped (or more to taste)
  • 1 (4-ounce) can chopped green chiles
  • 1 small white onion, finely chopped (about 1 cup)
  • ¼ cup fresh lime juice
  • 2 tablespoons apple cider vinegar
  • 3 bay leaves
  • 1 Tablespoon ground cumin
  • 1 Tablespoon dried Mexican oregano (or regular oregano)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ¼ tsp ground cloves
  • ½ cup beef broth or water
Instructions
  1. Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
  2. Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves. Use a pair of tongs or a slotted spoon to serve the barbacoa beef.
  3. If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Slow Cooker Pot Roast

Slow Cooker Pot Roast
 
Author: 
Recipe type: Entree
Cuisine: American
Ingredients
  • One 4-pound beef chuck roast
  • Kosher salt and freshly ground black pepper
  • ⅓ cup all-purpose flour, plus more for coating
  • 3 tablespoons olive oil
  • 4 medium carrots, cut into 2-inch pieces
  • 3 stalks celery, peeled and cut into 2-inch pieces
  • 1 medium onion, cut into ½-inch wedges
  • 3 cloves garlic, mashed
  • 3 tablespoons tomato paste
  • 1 cup red wine
  • 3 cups low-sodium beef broth
  • 3 bay leaves
  • 2 sprigs fresh thyme
  • ½ teaspoon ground allspice
  • ½ cup loosely packed parsley leaves, chopped
Instructions
  1. Sprinkle the roast all over with 2½ teaspoons salt and 1½ teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
  2. Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, ½ teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
  3. Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
  4. Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

 

Crockpot Balsamic Pork Roast

Crockpot Balsamic Pork Roast
 
Author: 
Recipe type: Entree
Servings: 8 • Size: 3 oz pork • Old Points: 5 • Weight Watcher Points+: 5 pt Calories: 214 • Fat: 12 g • Carb: 4 g • Fiber: 0 g • Protein: 21 g • Sugar: 3 g Sodium: 196 mg • Cholest: 72 mg
Ingredients
  • 2 pound boneless pork shoulder roast (sirloin roast)
  • kosher salt, to taste
  • ½ tsp garlic powder
  • ½ teaspoon red pepper flakes
  • ⅓ cup chicken or vegetable broth
  • ⅓ cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey
Instructions
  1. Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker. Mix together the broth and vinegar and pour it over the pork, then pour the honey over and set the timer for 4 hours on High or 6-8 hours on Low.
  2. Once the pork is cooked and tender (it should shred easily with a fork), remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and put back into the slow cooker and ladle ½ cup sauce over the pork and keep warm until ready to eat.