Barbacoa (Slow Cooker Chuck Roast) & Chimichurri


I usually wing it with the actual quantities - but here is the gist. I make this in the morning before I leave for the farm, it's simple & done when I get home. Great on tacos with cabbage slaw. You can make a non-spicy version by reducing the number of cayenne peppers or leaving them out entirely. 


Chuck Roast

1. Brine chuck in salt water overnight (optional - you can also just rub salt onto the meat by hand before cooking)
2. Sear chuck on all sides in a hot skilled until carmel-brown colored
3. Place in slow cooker on low and pour barbacoa sauce (instructions below)on top
4. Add additional cooking liquid to about 1/2 height of roast (use whatever you've got: broth, apple cider, wine, hard cider, water, etc.)
5. Cook for 7+ hours & Shred

Barbacoa Sauce

Blend together the following: 

  • 1 small can of chipotle peppers in adobo sauce
  • 1-4 cayenne peppers (fresh or dried and dehydrated - remove seeds and stems; could also use cayenne powder or pepper flakes)
  • 1-2 tbs maple syrup
  • 1 tbs apple cider vinegar
  • 1 tsp cinnamon
  • 1 tbs oregano
  • 3-6 cloves garlic


Blend Together

  • Olive Oil
  • Parsley
  • Garlic Cloves
  • Salt 

(You can also add cilantro and fresh oregano for a less parsley intense experience!)

Learn more about our grass-fed beef and bulk order here. Or, come visit us in the farm store!