We have landed in Portugal…sorry if you were hoping for a Portuguese egg tart delivery via email (check to see if I already found one via Instagram though!). I know I am exhausted as we will be go-go-go all day on our feet to avoid feeling any jet lag the rest of the week here. Noah has taught me that fatigue is just a state of mind, and arguing with that is futile.
The reward at the end of the day is that we will be sitting down to a slew of Portuguese tapas and a glass of wine tonight before I crash into sleep. On days at home when I know that I am super busy and going to be out later than usual, I throw a top notch meal into my slow cooker – like this Slow Cooker Shredded Beef that tastes pretty similar to Chipotle’s Barbacoa that I love inspired from The Kitchn.
- 3 chipotle peppers in adobo sauce
- ½ bunch fresh cilantro
- ½ white onion
- 5 garlic cloves
- 2 teaspoons cumin
- 1 teaspoon oregano
- 2 teaspoons salt
- 1 lime, juiced
- ¼ cup apple cider vinegar
- 3 pounds beef roast
- 2 cups water
- 3 dried bay leaves
- In a food processor or blender, combine the 3 chipotle peppers (removed from the can with some adobo sauce), cilantro, onion, garlic, cumin, oregano, salt, the juice of one lime, and the apple cider vinegar. Blend until almost smooth.
- Trim the fat off of the piece of beef and cut it into pieces if necessary to fit it into the bottom of your slow cooker.
- Pour the homemade sauce on top and turn the meat once or twice so it is covered. Add 2 cups of water (it should cover the meat in liquid) and the bay leaves.
- Cook on low for 8 to 10 hours. Mine was perfect at 9 hours but it depends on the heat of your slow cooker. I recommend removing the meat from the slow cooker a half hour to an hour before serving time to shred the meat and return it to the sauce to soak up more flavor.
I finally pushed myself to buy a piece of meat that wasn’t chicken, and I am glad I took on the challenge. I came home to a fantastic smelling apartment, and had leftovers for days that also froze perfectly for another crazy night. I recommend making the full recipe because you will want the leftovers (and you will snag bites of cold beef out of the fridge, which is totally not my character).
Instead of hitting up Chipotle, throw a roast in your slow cooker in the morning after blitzing the sauce together in the food processor or blender. I kill two birds with one stone and set my rice cooker to be done in the evening too, but frozen rice or rice that cooks in the microwave is a healthy quick option to make this a meal.
The zesty cooking sauce that juices out from the shredded beef is incredibly flavorful and a bit spicy, and I like to tame it with lots of sautéed veggies & rice mixed in for a great burrito bowl or on top of lettuce (my heaven in a sentence). Don’t forget cilantro and avocado for fresh and creamy notes!
What do you like to make for dinner at the end of a long day? Does pasta sometimes feel like the only quick option?
P.S. If you’ve been to Portugal, leave me your recommendations for Lisbon!