Slow-Cooked Barbecue Beef with Southwestern Flavors (With Quick Cook Option)
 
 
Thanks to Jason Clee for such a great photo of this pulled beef. You can find cans of chipotle chilies in adobo in the southwestern section of most well-stocked grocery stores. They add subtle smokiness and heat to the dish, but if you can’t find them, feel free to leave them out. Serve this pulled beef on its own, in warm sandwich buns with dill pickles or in flour tortillas with sour cream, cilantro sprigs, and chopped red onions for passing.
by:
Serves: Makes 8 to 10 sandwiches or soft tacos
Ingredients
  • beef chuck roast (about 3 pounds)
  • can (14.5 ounces) petite-diced tomatoes
  • can (14 ounces) chicken broth
  • canned chipotle chiles in adobo, minced (optional)
  • tablespoons chili powder
  • teaspoons ground cumin
  • teaspoon oregano
  • large garlic cloves, minced
  • /2 cups your favorite sweet barbecue sauce
Instructions
  1. Place all ingredients in a slow cooker and cook on low until meat is tender enough to shred, 6 to 8 hours. Remove meat from pot and shred when cool enough to handle. Transfer sauce to large saucepan; reduce to barbecue sauce thickness. Mix sauce with meat and warm stovetop or in the slow cooker.
  2. Quick Method: Heat oven to 450 degrees. Lightly coat roast with oil; season with salt and pepper. Heat a heavy pot over medium-high heat. Add roast; sear, turning once, until well browned, 8 to 10 minutes total. Add remaining ingredients; bring to a simmer. Using potholders to protect hands, place a sheet of heavy-duty foil over the pot, pressing on the foil so that it touches the roast. Seal foil around pan edges to completely seal. Cover with lid. Set pot on middle rack; cook until roast is tender, about 11/2 hours. Remove roast from oven. Follow meat shredding and sauce thickening instructions above.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/slow-cooked-barbecue-beef-with-southwestern-flavors-with-quick-cook-option/