MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker Barbacoa
Categories: Beef, Citrus, Chilies, Rice, Herbs
Yield: 8 servings

1/4 c Lime juice
1/4 c Cider vinegar
3 Chipotle chilies in adobo
- sauce
4 cl Garlic; thin sliced
4 ts Ground cumin
3 ts Dried oregano
1 1/2 ts Pepper
3/4 ts Salt
1/2 ts Ground cloves
1 c Chicken broth
4 lb Boneless chuck roast
3 Bay leaves

MMMMM----------------------------RICE---------------------------------
3 c Water
2 c Uncooked jasmine rice;
- rinsed, drained
3 tb Butter
1 1/2 ts Salt
1/2 c Minced fresh cilantro
2 tb Lime juice

MMMMM--------------------------OPTIONAL-------------------------------
Sliced radishes
Fresh cilantro leaves
Lime wedges

Place the first 9 ingredients in a blender; cover and
process until smooth. Add broth; pulse to combine.

Place roast and bay leaves in a 4- or 5-qt. slow cooker;
pour sauce over top. Cook, covered, on low until meat is
tender, 7-9 hours.

Prepare rice about 30 minutes before serving. In a large
saucepan, combine water, rice, butter and salt; bring to
a boil. Reduce heat; simmer, covered, until liquid is
absorbed and rice is tender, 12-15 minutes. Remove from
heat; gently stir in cilantro and lime juice.

Remove roast from slow cooker; cool slightly. Discard
bay leaves and skim fat from cooking juices. Shred beef
with 2 forks; return to slow cooker. Serve with rice
and, if desired, radishes, cilantro and limes.

Aundrea McCormick, Denver, Colorado

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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