Save time on weeknight dinners with this delicious Slow Cooker Smoky Beef Barbacoa. It's gluten free and you can serve it over rice or make tacos!Paleo; Free of: soy, dairy, eggs, peanuts, tree nuts (except coconut)
Heat a large skillet over medium heat and spray the bottom of the pan with a generous amount of olive oil spray.
Trim excess fat off the brisket (optional, skip if you want more fat with your brisket).
Cut the brisket into large pieces (about 5-6) and brown the pieces on all sides in the heated skillet.
While the beef is browning, prepare your sauce: combine all the rest of the ingredients (the beef broth through the ground cloves) in a small blender and process until smooth.
Once the beef brisket is browned on all sides, transfer to the slow cooker and cover with the sauce.
Cover and cook for 4-6 hours on high, or 6-8 hours on low.
Shred beef with 2 forks and serve over rice or on tortillas. Enjoy!
*You can use beef chuck in this recipe, but beef brisket is more tender. We bought trimmed brisket and removed a bit more fat by hand before cooking.**Many canned chipotle chiles in adobo sauce have soybean oil in them, so check the label if you have soy allergies like we do. I used the Herdez canned chipotle chiles since they use corn oil instead of soybean oil.We used 3 chiles in this recipe and the spiciness was perfect for us, but if you want it mild, use 2 chipotles. If you want it really spicy, use 4-5 chiles.