Slow Cooker Beef Barbacoa
Ingreadient
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3 pounds boneless beef chuck roast
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1 onion, chopped
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3 bay leaves
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½ teaspoon ground black pepper, or to taste
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2 tablespoons garlic powder
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¼ cup distilled white vinegar
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1 (14 ounce) can tomato sauce
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¼ cup chili powder
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salt to taste
Direction
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Place roast, onion, bay leaves, black pepper, garlic powder, and vinegar in a slow cooker; cover ingredients completely with water. Cover and cook on High setting until meat is very tender and falling apart, about 4 hours.
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Remove meat from the slow cooker and discard liquids. Return meat to slow cooker; shred with fork and knife. Stir tomato sauce, chili powder, and salt into the shredded meat. Cover the cooker, and cook meat and sauce on High for an additional 2 hours.
