Barbacoa is a dish that carries the warmth of tradition and the simplicity of rural life. Originating from the heart of Mexican cuisine, this slow-cooked beef dish has found its way into the kitchens of many Midwestern homes, including mine. It's a recipe that reminds me of the slow Sundays on the farm, where the aroma of simmering beef would fill the house, promising a hearty meal to come. With just three ingredients, this recipe is perfect for those who want to enjoy a taste of tradition without spending hours in the kitchen.

This beef barbacoa pairs beautifully with warm corn tortillas, allowing you to create delicious tacos. Add a side of creamy coleslaw or a fresh corn salad to bring out the flavors of the beef. For a more traditional Midwestern touch, serve it alongside buttery mashed potatoes or a simple garden salad. A dollop of sour cream or a sprinkle of fresh cilantro can also elevate the dish, adding a touch of freshness.

Servings: 6

3 pounds beef chuck roast
2 cups beef broth
1 cup chipotle salsa

Place the beef chuck roast in the slow cooker.

Pour the beef broth and chipotle salsa over the roast.

Cover and cook on low for 8 hours or until the beef is tender and easily shredded.

Once cooked, shred the beef using two forks and mix it with the juices in the slow cooker.

Serve hot with your choice of sides.

For a spicier version, add a few chopped jalapeños to the slow cooker. If you prefer a milder flavor, use a mild salsa instead of chipotle. You can also add a splash of lime juice before serving for a zesty kick. For a more robust flavor, try searing the beef in a hot skillet before placing it in the slow cooker. This will add a depth of flavor that enhances the dish.

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