Barbacoa Beef

Ingredients

• Beef chuck arm pot roast

  raw, separable lean and fat, trimmed to 1/8" fat, all grades

  48 oz or 1.36kg

• Canola oil

  high stability, non-trans, high oleic (70%)

  2 tbsp or 28g

• Beef broth

  ready-to-serve, canned

  1 ¼ cup or 300g

• Chili powder

  2 tbsp or 15g

• Garlic

  raw

  6 clove or 18g

• Oregano

  dried

  1 tbsp, leaves or 3g

• Bay Leaf

  Castella

  3 servings or 300g

• Lime juice

  ¼ cup or 61g

Directions

1. Cut roast into 6 portions while removing any large pieces of fat. Heat 1 T vegetable oil in a skillet. Dab roast dry with paper towels, season with salt and pepper. Add 3 pieces to skillet and sear until browned on all sides. transfer to a slow cooker. Add remaining 1 T vegetable oil to skillet and repeat process with remaining 3 roast pieces. Nestle beef portions side by side in an eve layer in slow cooker.
2. In a food processor, pulse together chili powder, garlic and 1/4 c beef broth until well pureed, occasionally stopping and scraping down sides of processor.
3. In a 2 C liquid measuring cup or in a bowl, whisk together remaining beef broth with chili mixture and oregano. Pour mixture over beef in slow cooker, then nestle bay leaves between beef portions. Cover and cook on low heat 8-9 hours.
4. Remove beef from slow cooker (leave broth) and shred. Stir lime juice into broth in slow cooker then return beef to slow cooker and cook on low or war 20-30 minutes longer.
5. Strain liquid from beef and serve in tortillas with desired toppings.