Slow Cooked Shredded Beef (Barbacoa)

We love a good slow cooked meal because it requires less prep, less clean up and makes your apartment/house smell so good all day! This is an easy one and leftovers can be used to help with meal-prep throughout the week!

DO:

Combine all the ingredients in 5 quart slow cooker, placing the meat on top. Cover and cook on low for 4 hours, pushing the meat down into the broth several times. Turn off the slow cooker, uncover, and let the meat cool in the brother and shred it into small pieces. Strain the cooking liquid, discarding the solids, and reserve for another use. Use the shredded beef immediately or refrigerate until needed.

For the tacos we just topped with pickled jalapeño, chopped cilantro, onions and greek yogurt! Easy taco night!

NEED:

• 2lbs boneless beef chuck, cut into large chunks

• 1 cup water

• 1/2 white onion, diced

• 1 Roma tomato, roasted or raw, chopped to a pulp

• 3 large cloves garlic, sliced

• 2 serrano chiles, split lengthwise

• 10 sprigs fresh cilantro

• 2 1/2 teaspoons kosher salt